Nectarine & sweet potato salad with goat’s cheese & reposado vinaigrette

Nectarine & sweet potato salad with goat’s cheese & reposado vinaigrette

By
From
Cantina
Serves
4
Photographer
Chris Middleton

Simple salads rely on the best seasonal ingredients and this recipe is a good case in point. Selecting the appropriate ingredients that work as a whole will please every time, so consider texture and the bitter/sweet/savoury balance. The choice of lettuce is important, as a sharp dressing will destroy delicate leaves. Wild, bitter leaves full of flavour and texture will stand up beautifully! This salad is great with any salty complex cheese like Valdeón, Monte Enebro, Manchego or full-flavoured goat’s cheeses like Ibores. I particularly like this salad with a grilled Saint- Marcellin – it’s not very Latin but it’s delicious all the same.

Ingredients

Quantity Ingredient
125ml Latin vinaigrette
200g firm, mature spanish-style goat’s cheese, shaved

Pickled nectarines

Quantity Ingredient
3 nectarines, thinly sliced
Mexican-style pickles, pickle solution only

Sweet potato chips

Quantity Ingredient
1 large sweet potato
rice bran oil, for deep-frying
sea salt

Salad

Quantity Ingredient
dandelion
radicchio, witlof
purslane, red vein sorrel
flat-leaf parsley
green and red oak lettuce
rocket, baby gem lettuce
upland cress or watercress
frisee lettuce hearts
green and red elk lettuce, miner’s lettuce
lamb’s lettuce

Method

  1. To prepare the pickled nectarines, place the sliced nectarines in a medium bowl and pour over the cooled pickling solution. Cover and set aside to pickle for 1 hour.
  2. To prepare the sweet potato chips, peel and thinly slice the sweet potato using a mandoline.
  3. Half-fill a large heavy-based saucepan with rice bran oil and heat it over medium–low heat to 140°C.
  4. Fry the sweet potato in batches, for 2–3 minutes, until crisp. Remove using a slotted spoon and transfer to paper towel to drain.
  5. Increase the heat of the oil to 180°C.
  6. Refry the chips in batches for 1 minute, or until golden brown. Drain again on paper towel. Season with salt.
  7. Drain the pickled nectarines.
  8. Place the leaves in a medium bowl and lightly dress. Arrange the leaves, nectarines, cheese shavings and sweet potato chips in layers in a rustic-looking salad bowl. Drizzle with a little more dressing and serve.
Tags:
Latin
Mexican
Mexico
Cantina
Paul Wilson
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