Nectarine, Plum & Raspberry Salad
A jewel-bright stone fruit salad with a shocking pink raspberry dressing, bitter celery leaves, fresh parsley and thinly sliced red onion — sweet, sharp and completely different to a green salad.
Ingredients
Salad
- 3 ripe nectarines, sliced
- 3 ripe plums, sliced
- 150 g raspberries (some whole, some mashed for the dressing)
- 1 head cos or romaine lettuce, roughly torn
- 1 small red onion, sliced very thin
- 30 g fresh parsley leaves
- 20 g celery leaves (from the heart of a head of celery)
Dressing
- 60 ml olive oil
- 20 ml red wine vinegar
- 5 g honey
- salt and black pepper
Instructions
- 1
Mash half the raspberries with the vinegar, honey, salt and pepper in a small bowl. Whisk in the olive oil — it will be a shocking pink dressing.
- 2
Soak the sliced red onion in cold water for 10 minutes, then drain. This takes the harshness out.
- 3
Combine the lettuce, parsley, celery leaves, nectarines, plums and remaining whole raspberries in a wide bowl.
- 4
Drizzle with the raspberry dressing and toss very gently — the fruit is delicate. Serve immediately, the fruit wilts fast.
Notes & Tips
Celery leaves secret
Do not skip the celery leaves. Most people throw them away, but they are the secret ingredient here — peppery, slightly bitter, completely different to parsley. They balance the sweet fruit and stop the salad becoming cloying. Pull them from the pale yellow heart of a head of celery, not the outer stalks.