Unripe Fruit Salad

by Tamar Adler, featured in The Everlasting Meal Cookbook

Published by Scribner

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Introduction

A note from Nigella

This lovely recipe appears in Tamar Adler’s book rather in the form of a suggestion, which is to say without specific amounts to allow, wisely, for maximum flexibility. I have no desire to subvert that but, with the generous permission of the author, I've rejigged it a little just so that it can be incorporated into the nigella.com recipe format, and I have also supplied a photograph I took of the dish as I made it. I didn’t include the olives or parsley that were among the optional ingredients, and added some thinly sliced radishes and a scattering of pomegranate seeds, just because I had both in the fridge, and thought they’d go perfectly — and they did.

The recipe as written could be made for any amount, but having made this using one unripe nectarine masquerading as a billiard ball and half a fennel bulb (everything else went in without regard to measurements) I’d say that it would serve 3-4 as a side salad, but I have pressing plans to make it without the shaved cheese, instead plopping a softly bulging Burrata on top, as a rather fabulous lunch for two!

As featured in

The Everlasting Meal Cookbook

Image of Tamar Adler's Unripe Fruit Salad — Photo by Nigella

Ingredients

Serves: 3-4 as a side salad

1 - 2 unripe fruit
¼ teaspoon salt plus to taste
fresh lemon juice
thinly sliced fennel (optional)
Nicoise or other good olives (optional)
olive oil
strong tasting grating cheese (Parmesan or Pecorino Romano)
mint or parsley leaves (torn or chopped)
freshly ground black pepper

Method

Unripe Fruit Salad is a guest recipe by Tamar Adler so we are not able to answer questions regarding this recipe

Thinly slice the fruit.
In a bowl, mix the slices with the salt and a squeeze of lemon juice and let sit 5 min. Taste for salt and adjust.
Lay out on a plate.
If desired, scatter with fennel and olives. Drizzle it all heavily with olive oil.
With a vegetable peeler, peel off long pieces of cheese and scatter them over the fruit.
Top with herbs, then black pepper. Good at room temperature.