Pickled Nectarine Salad

Nectarines are peaches that refuse to go through puberty—a recessive gene prevents them from developing that signature peach fuzz. They’re a little firmer, a little more flavorful and are harvested through fall, longer than most fruits considered summertime treats.  

Jenn Louis, chef/owner of Lincoln and Sunshine Tavern in Portland, Oregon, keeps nectarines in season all year long by pickling them with a rich combination of pomegranate molasses, black peppercorn and fennel seeds. She uses in them various ways throughout the year, including this presentation as a salad topping for mixed greens and quinoa dressed with lemon vinaigrette. “I try to pack as many fruits and vegetables as I can in every salad and the pickled nectarines really top this one off,” she says.

Pickled nectarine salad

Courtesy of Jenn Louis, chef/owner of Lincoln and Sunshine Tavern in Portland, Oregon

Serves 4

• 5 ounces small leaves of mixed greens
• 8 tablespoons cooked quinoa
• 1 pickled nectarine or 4 quartered pieces sliced into ½-inch pieces*
• 8 ounces cucumber, peeled, seeded and sliced thinly
• 2 ounces fennel bulb, thinly shaved
• ½ small shallot, thinly sliced
• 1 avocado, sliced
• Salt
• Pepper
• Lemon vinaigrette*

In a large bowl, gently mix first 7 ingredients. Season with salt and pepper and dress with lemon vinaigrette. Place in large bowl to serve family-style or divide salad on 4 plates to serve individual portions.

Lemon vinaigrette

Yield: ½ cup

• 2 tablespoons lemon juice
• 2 tablespoons lemon zest
• 3 tablespoons olive oil

Combine in a dressing bottle or small bowl. Mix well before using.

Pickled nectarines

Yield: 1 quart

• 1 ¼ cup cider vinegar
• ½ cup + 2 tablespoons water
• 3 tablespoons sugar
• 2 tablespoons pomegranate molasses
• 1 ½ teaspoons salt
• 2 teaspoons black peppercorns
• 1 teaspoon fennel seed
• 1 bay leaf
• 5 nectarines

Bring a pot of water to a simmer. With a small paring knife, make a small x in the bottom end of the nectarine. Submerge nectarine in simmering water for 30 seconds then transfer to a bowl of ice water. After 1 minute, remove nectarine and peel skin from fruit. Gently cut flesh, in quarters, from pit. Reserve nectarine pieces.

Combine first 8 ingredients in a small saucepot. Bring to a simmer and allow to simmer for 3 minutes.

Place nectarines into a glass quart jar. Strain hot pickling liquid over fruit and place a piece of parchment over fruit, keeping fruit submerged. Cool to room temperature then refrigerate.