Grilled California Nectarine And Butter Lettuce Salad With Bacon And Pistachios Recipes

GRILLED NECTARINE SALAD

Steps:

• Heat a grill pan over medium-high heat.
• Drizzle the nectarine halves with a little olive oil. Grill cut-side down for 2 to 3 minutes, turning midway to achieve lovely grill marks. Set aside.
• In a bowl, whisk together the honey, Dijon and vinegar. Whisk in the olive oil to emulsify. Add some salt and pepper and mix.
• Toast the slivered almonds in a small skillet over medium-low heat until just turning golden brown.
• In a large bowl, toss the salad greens with enough of the dressing to lightly coat. (You won't use all of the dressing; save to have on another salad tomorrow!) Toss in the warm toasted almonds.
• Divide the salad among 4 plates. Place a nectarine half on each serving. Drizzle the nectarines with a little more dressing. With a fork, cut the blue cheese into chunks and distribute among the plates.

GRILLED BUTTER LETTUCE WITH CREAMY DRESSING

Steps:

• Heat a grill or grill pan to medium-high. Clean and lightly oil hot grill. In a small bowl, whisk together buttermilk, mayonnaise, and vinegar. Stir in basil and chives; season with salt and pepper. (To store, refrigerate in an airtight container, up to 3 days.)
• Brush both sides of bread with oil and grill, flipping once, until toasted, 3 minutes. Rub with garlic, season with salt, and cut into cubes.
• Grill lettuce, cut side down, until charred in spots, about 3 minutes. Serve warm, topped with dressing and croutons.

GRILLED NECTARINE SALAD

Steps:

• Carefully cut the nectarines in half and remove the stone. In a small bowl, whisk together 1tbsp of balsamic vinegar and 1tbsp of olive oil and dip the nectarines in the mixture and toss them around. Grill them for just a few minutes each side until they are lightly colored.
• Meanwhile, add the remaining vinegar and oil to the leftovers from tossing the nectarines and whisk.
• Put the arugula in a salad bowl. Thinly slice the fennel and cut larger slices in half or smaller. Add them to the arugula and mix. Drizzle over the balsamic dressing and toss well.
• Toast the pine nuts either in a dry skillet/frying pan or under the broiler/grill for a couple minutes until lightly browned. Keep an eye on them as they burn quickly. Add them to the salad.
• When cooked, cut the nectaries into slices and add to the salad. Crumble the goats cheese on top and serve.

GRILLED NECTARINE SALAD

Steps:

• Rinse and dry the stone fruit, then cut it in half and remove the pits. Heat a grill or cast iron pan. Brush fruit with olive oil and place, cut side down, on a preheated grill or cast iron grill pan. If using a pan, it should be hot enough that the stone fruit easily releases without sticking. When the fruit is charred, remove to a plate and set aside.
• On a large serving platter, arrange the salad greens and fruit. Top with crumbled blue cheese and pistachios.
• Drizzle with Meyer Lemon and Shallot Vinaigrette when ready to serve.

GRILLED ROMAINE SALAD

Steps:

• Preheat a grill to medium-high.
• Rinse and pat dry the lettuce. Cut the 2 heads in half lengthwise. Brush surface with olive oil and grill about 4 to 5 minutes total, turning occasionally. Place each wedge on a salad plate and drizzle with Citrus Caesar Vinaigrette or your favorite Caesar dressing. With a vegetable peeler, shave some pieces from a wedge of Parmigiano-Reggiano over each salad and serve.
• Place all ingredients in a pint jar with a lid. Secure the lid, then shake to blend. Store, covered, in the refrigerator for up to a week.

GRILLED CALIFORNIA NECTARINE AND BUTTER LETTUCE SALAD WITH BACON AND PISTACHIOS

Steps:

• Combine all dressing ingredients in a blender or food processor and puree until smooth. Cover and chill until ready to serve. Cut each nectarine into 8 slices. Place on a well-oiled grill over medium-high heat and cook for a few minutes on each side to lightly brown. Season chicken with salt and pepper; place on grill and cook for about 5 minutes on each side or until cooked through. Let cool.* Place lettuce in a large salad bowl. Cut chicken into bite-size strips and add to bowl with pistachios, bacon, green onions and dressing; toss well. Add grilled nectarines and toss again lightly.

GRILLED NECTARINE & LENTIL SALAD

Steps:

• Heat up 1 tbsp olive oil in a hot grill pan. Place the nectarines (flesh side down) in a pan and grill for 30-60 seconds on each side. Pour 1 tbsp maple syrup over the nectarines and toss the nectarines over the pan. Cook for a further 1-2 minutes until slightly caramelised. Set aside.
• In a salad bowl, combine lentils, rocket and feta and mix well.
• To toast almond flakes, heat up a non-stick pan. Add the almond flakes into the dry pan and keep tossing until golden brown (1-2 minutes). Set aside.
• To make a dressing, combine olive oil and lemon juice and whisk well. Slowly add the maple syrup until you reach the right balance between sweet & sour.
• Add the grilled nectarines into the salad bowl. Pour the dressing over the salad (you might not use all of it, so add a little at a time) and mix well. Sprinkle with toasted almond flakes and pomegranate seeds and serve immediately.

GRILLED SALMON WITH NECTARINES

Steps:

• Sprinkle salmon with 1/4 teaspoon salt and pepper. Place on an oiled grill rack, skin side down. Grill, covered, over medium heat until fish just begins to flakes easily with a fork, 8-10 minutes., Meanwhile, in a bowl, mix honey, lemon juice, oil and remaining salt. Stir in nectarines and basil. Serve with salmon.