Stonefruit And Cucumbers Recipe
Fresno Chile, Shiso, Hibiscus Pickled Shallots, Lime Ginger Vinaigrette, Nigella
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Ingredients
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Salad Ingredients
Method
Preparation Instructions
- 1
Pickling the Shallots
In a small saucepan, combine dried hibiscus flowers and 1 cup of water. Bring to a boil, then reduce heat and simmer for 10 minutes. Strain the liquid and return it to the pan. Add sliced shallots and simmer for an additional 5 minutes. Remove from heat and let cool. Transfer to a jar and refrigerate for at least 1 hour.
- 2
Preparing the Vinaigrette
In a small bowl, whisk together lime juice, grated ginger, olive oil, salt, and pepper. Set aside.
- 3
Assembling the Salad
Slice the stonefruit and cucumbers into bite-sized pieces. Finely slice the Fresno chile (removing seeds if desired). In a large bowl, combine stonefruit, cucumbers, Fresno chile, and shiso leaves.
- 4
Final Touches
Add the pickled shallots along with some of the pickling liquid to the salad. Drizzle with lime ginger vinaigrette and toss gently to combine. Sprinkle with nigella seeds before serving.