This is deliciously fresh and light to eat, perfect for a summery lunch, but see the recipe notes at the end for ideas on how to ring the changes. If nectarines are not available, use white peaches.
4 small just-ripe nectarines Small buttercrunch lettuce, broken apart into leaves, washed and dried 170-250g (6-8 ounces) smoked fish, skinned and flaked Edible flowers, optional 3 Tbsp lemon-infused extra virgin olive oil 1 Tbsp lemon juice 1 tsp creamy Dijonnaise mustard ½ tsp flaky sea salt Freshly ground black pepper 1 Tbsp snipped chives 1 Tbsp chopped tarragon, optional
1 Slice nectarines by cutting wedges into the stones with a small serrated knife.
Arrange lettuce leaves on four plates and layer up nectarines and smoked fish. Garnish with edible flowers if using.
2 Whisk oil, lemon juice, mustard, salt and pepper to taste in a bowl, then whisk in chives and tarragon. Spoon over plates of salad and serve.
Here’s how to change it up:
Add sliced or diced avocado. Add shelled, pan-fried prawns. Use white peaches (2 will be enough), in place of nectarines. Replace tarragon with basil. Top with toasted flaked almonds. Drape with crispy-fried rashers of streaky bacon. Add curls of prosciutto to plate.