Food, Wine

Make Summer Salads Sizzle with Grilled Nectarines

Twenty-five years ago, food writer Claudia Roden published Everything Tastes Better Outdoors, a cookbook devoted to the pleasures of eating al fresco. From campground cookouts to patio potlucks, food shared with friends in the open air seems to have an extra layer of flavor.

This summer, take it outside. Even if you have only a small terrace and a hibachi, you can experience the relaxed, unfettered feeling of a meal outdoors. Putting fruit on the grill may not be your first thought for salads, but take the leap! California nectarines, peaches, apricots and plums — the so-called “stone fruits” because of their pits — develop intense sweetness on the grill and the heat gets their juices going. Yum! Serve with store-bought vanilla ice cream for an easy dessert. Or toss with arugula, fresh corn, toasted almonds and prosciutto for a substantial summer salad that could also make a light dinner. Add crumbled feta, if you like, or omit the prosciutto to make it meatless.

For a picnic, combine the dressing ingredients in a jar or plastic squeeze bottle that you can shake up just before you need it. Pack the salad ingredients separately so the arugula doesn’t wilt. For best results, grill the nectarines on site and toss the salad just before serving. Keep the wine well chilled in an insulated cooler and don’t forget the corkscrew.

THE EVELOPE, PLEASE

The seventh annual California Green Medal Awards are in the bag! This prestigious award—determined by a coalition of California’s wine-industry organizations — celebrates innovative vintners and winegrowers who are charting the path to a more sustainable future. The awards recognize excellence in four categories: Leader, Environment, Community and Business. Just as important, the Green Medal Awards inspire others to make positive change and help guide sustainably minded consumers to wines made by people who share their values.

The Pour

For this fruit-focused salad, choose a refreshing and fruit-forward wine like California Moscato (aka Muscat). This fragrant grape variety has spiked in popularity in recent years because it’s so affordable, approachable and easy to drink. Wineries produce both still and sparkling styles, ranging from dry to sweet. A sparkling Moscato with a hint of sweetness would complement the nectarines in this salad, but if you’re more of a dry-wine enthusiast, think pink. A California rosé is the ultimate summertime wine, with zippy acidity and thirst-quenching appeal. Pale rosés tend to have light, lemony flavors, while darker rosés are likely to be a bit richer in fruit.

August is prime time for California nectarines, peaches, and plums—all considered “stone fruits” because of the stone, or pit, inside. If you have never grilled them, you are in for a treat. Grilling heightens their sweetness and lightly caramelizes their natural sugar. For this salad, you can use nectarines alone, or a combination of stone fruits. Serve as a separate course at a dinner party or as a side salad with grilled sausages. In larger portions, the salad makes a beautiful summer lunch.

Grilled Nectarine Salad with Arugula, Prosciutto, and Corn

Ingredients

For the dressing:

1 tablespoon (15 g) fresh lemon juice
1 tablespoon (10 g) finely minced shallot
3 tablespoons (45ml) extra virgin olive oil
Sea salt and freshly ground black pepper

1 large ear of corn, shucked
2 large nectarines, ripe but firm
Extra virgin olive oil
4 large, thin slices prosciutto
3 handfuls of baby arugula, about 3 ounces (85 g)
¼ cup (25 g) sliced almonds, toasted
Crumbled feta, optional

Directions

Prepare the dressing: In a small bowl, combine the lemon juice and shallot and let stand 15 minutes. Whisk in the olive oil, then season to taste with salt and pepper.
Bring a pot of unsalted water to a boil over high heat. Add the corn, cover, and remove from the heat. Let stand 5 minutes. With tongs, transfer the corn to a cutting board. When cool enough to handle, cut the kernels off the cob.
Prepare a medium charcoal fire or preheat a gas grill to medium. Halve and pit the nectarines. Cut each half in half again. Brush all over with olive oil. Grill on the cut sides until the fruit is lightly charred and slightly softened, about 5 minutes.
Drape a slice of prosciutto on each of 4 salad plates (or put all 4 slices on one platter, if serving family style). In a bowl, combine the arugula and corn kernels and toss with just enough dressing to coat lightly. Divide among the salad plates. Top with the warm nectarine wedges. Sprinkle with sliced almonds and with crumbled feta, if using. Serve immediately.