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Nectarine, radish and summer herb salad with ginger juice vinaigrette

Name: Nectarine and radish summer salad recipe
Yield: 4
Ingredients: 250g watermelon radish (or any variety of radish), thinly sliced on a mandoline; 2 banana shallots, thinly sliced; 8 (1kg total) ripe but firm nectarines, halved, stones removed; 1 tsp extra virgin olive oil; 1/4 bunch coriander, leaves picked; 1/4 bunch Thai basil, leaves picked; 20.00 ml grated palm sugar; 1 garlic clove; 3 tsp dried shrimp; 6 makrut (kaffir) lime leaves, stems removed, leaves finely chopped; 40.00 ml ginger juice (see notes); 20.00 ml each lime juice; 1 tsp sesame oil

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Nectarine, radish and summer herb salad with ginger juice vinaigrette

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by Pip Sumbak

CHEF

Feb 14, 2024

“The perfect nectarine is super sweet, but firm enough to season and grill lightly, like a vegetable. This salad is sweet, zesty, crunchy and the perfect way to use a mix of herbs from our ranch garden.” – Pip Sumbak

250g watermelon radish (or any variety of radish), thinly sliced on a mandoline
2 banana shallots, thinly sliced
8 (1kg total) ripe but firm nectarines, halved, stones removed
1 tsp extra virgin olive oil
1/4 bunch coriander, leaves picked
1/4 bunch Thai basil, leaves picked

Dressing

1 tbs grated palm sugar
1 garlic clove
3 tsp dried shrimp
6 makrut (kaffir) lime leaves, stems removed, leaves finely chopped
2 tbs ginger juice (see notes)
1 tbs each lime juice and fish sauce
1 tsp sesame oil

Method

1.

Place the radish and shallot in a large bowl of iced water.
2.

For the dressing, place the grated palm sugar, garlic, dried shrimp, makrut lime leaves and 1/2 tsp salt flakes in a mortar and use a pestle to grind until a paste. Transfer to a small bowl. Add the ginger and lime juices, fish sauce and sesame oil, and stir until well combined. Set aside for 30 minutes for flavours to meld.
3.

Heat a barbecue chargrill plate or chargrill pan to high. Brush nectarines with a little olive oil and season with salt flakes and freshly ground black pepper. Cook, cut-side down, for 3 minutes until charred, then transfer to a shallow serving dish.
4.

Drain and spin-dry radish and shallot (or pat dry in a clean tea towel) then arrange over charred nectarines. Pour over dressing and serve sprinkled with herbs.

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Recipe Notes

“Nectarines are a little firmer than peaches, so they hold together well when you chargrill them. And when you slice off the cheeks, you can use the rest to make a sauce.” – Pip Sumbak.

For the ginger juice, peel and finely grate 50-80g ginger (you’ll need less if your ginger is younger and juicier). Squeeze grated ginger through a fine sieve placed over a bowl to catch juice. Keep herb stems to make stocks or broths.