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!
- 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
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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.