Had six couples to dinner last night and served three salads as side dishes, all of which showed well but the standout was my riff on an idea I got from Bon Appetit magazine. I didn't do their dressing or add feta cheese. I added fresh basil. And at the last minute I skipped the roasted walnuts in favor of raw sliced almonds for their ability to stick to the components of the salad.
The salad was strikingly colorful and absolutely delicious. For sheer vibrance, salad doesn't get any more attractive. Many went back for seconds--at the end of the night, it was the only salad bowl completely emptied. Requires last minute prep due to oxidation concerns, but that last step only takes about two minutes.
5 nectarines (I used gold vs. white)
1 largish head raddichio
About 10 basil leaves, chiffonade cut
1 handful sliced almonds
1 fresh lemon
EVOO
The do-ahead step: tear the raddichio leaves into strips.
At service, slice and add the nectarines and basil. Add almonds, the juice of 1 lemon, a pinch or two of salt and a drizzle of olive oil. Mix, serve.
Would also make a great base for fresh mozzarella--a caprese type salad.