The approaching Independence Day is indeed a holiday where the main stars are supposed to be the barbecue and the meats, but the right salad can easily steal the show. The summer season and Independence Day are the right time to enjoy a delicious and refreshing green and nectarine salad.
List of ingredients for 4 dishes:
1 head of lettuce
1 head of Caesar lettuce
1 bunch of arugula
Plenty of herbs you like
4 thinly sliced nectarines
4 slices of bread
olive oil as needed
Salt and pepper to taste
For croutons:
4 slices of bread
A little olive oil
Salt and pepper to taste
For the sauce:
¼ cup apple cider vinegar
A little lemon juice
¾ cup extra virgin olive oil
1 tablespoon of honey
1 tablespoon of fine mustard
2 crushed garlic cloves
Salt and pepper to taste
Preparation:
1. For the croutons: pieces of the bread are made, spread on a baking sheet lined with baking paper.
Drizzle over olive oil, season with salt and pepper and bake in the oven, at medium heat, 180 degrees for about 8 minutes until golden.
2. For the sauce: mix all the sauce ingredients, adjust seasoning
3. Assembling the salad: mix all the salad ingredients, season with sauce and sprinkle over croutons.
The recipe is courtesy of chef Maya Darin and Soltam
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