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Nectarine, Salami and Arugula Salad
Serves 4 | Prep Time: 10 minutes | Cook Time: none
Peppery arugula plays well with salty and fatty salami, smoky cinnamon and sweet nectarine. So many flavors in such a simple showcase of good ingredients. Goes great with the Grilled-Shell On Shrimp + Salmoriglio for a nice light version of a surf and turf.
Ingredients
- 3 tablespoons extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 to 2 pinches cinnamon
- Chili flakes (optional)
- 1 small shallot, thinly sliced
- Kosher salt
- 4oz or 115g arugula
- 2 firm yellow nectarines, sliced
- 3oz (85g) sopressata or dry cured salami, thinly sliced
- Freshly ground black pepper
- 1/4 cup toasted hazlenuts/ or almonds, chopped
Chef Tips
Use any seasonal stone fruit like cherry, peach or plum.
Preparation
Step 1
In a large bowl combine the olive oil, vinegar, cinnamon, chili flakes (if using), shallot and a generous pinch of salt. Whisk until combined. I like to let it sit for a few minutes; this helps tame the rawness of the shallot. Add the arugula, nectarines, salami and a few turns of freshly ground black pepper; toss to coat. Sprinkle the nuts on top.
Step 2
Transfer to a platter or serve right in the bowl. Psst…this is what I do most of the time so I don’t have to wash another dish.
