Nectarine, tomatoes, jamon and basil salad
When fruit and veg is at it’s peak of the season we have to make the most of it and early October is in my opinion the best time for tomatoes and nectarines. This salad is juicy as a whole, super fresh and I think you are going to love the basil dressing!
INGREDIENTS
1 tbsp Sherry vinegar
4 tbsp whole milk
1 tsp English mustard
Half a garlic clove
1 tsp sugar
Salt and pepper
200ml basil oil
2 tbsp basil puree
½ tsp salt
1 large nectarine, wedges
4 large tomatoes, wedges
½ red onion, into rings
40g Iberico ham, sliced
20g Manchego cheese, grated
To make the basil oil: blanch the picked basil leaves for 30 seconds in boiling water. Cool down in icy water for 2 minutes. Squeeze the excess water from the basil and place with the oil in a jug blender. Blitz on high speed for 4 minutes or until the oil has turned green and the basil has become a paste. Strain the oil from the paste and reserve both for later.
To make the basil puree place all the ingredients in a narrow enough jug for your hand blender to fit into. Place the hand blender on the bottom of the jug and blitz without moving for 5 seconds, letting the bottom emulsify (oil will be on top). Tilt the hand blender and slowly raise it to the top within the next 5 seconds. When you reach the top move the hand blender from top to bottom for the following 10 seconds until it has homogenised completely.
Spread a bed of the basil puree, place the tomatoes, nectarines and the slices of ham. Drizzle with a bit of basil oil and grate the Manchego cheese on top to finish it off.
