If you’re a fan of apricots, check out this salad that combines the concentrated flavor and sweetness of the dried fruit with the succulence and tanginess of the fresh. Mixed greens are a good foil and contrast in texture, as are the toasted nuts. The thick dressing has a chutney-like quality.
Serves 4
Time: 30 minutes
8 dried apricots
4 ripe fresh apricots (more if your apricots are small)
1 tablespoon chopped shallots
Juice of 1 lemon (2 to 3 tablespoons)
½ teaspoon salt
½ teaspoon Dijon-style mustard
1 teaspoon apple cider vinegar or white wine vinegar
¼ cup water or apricot soaking liquid
3 tablespoons hazelnut oil or olive oil
2 teaspoons chopped fresh tarragon, or 1 teaspoon dried
Freshly ground black pepper
6 cups mixed salad greens (about 5 ounces)
⅓ cup coarsely chopped toasted hazelnuts (optional)
Preheat the oven to 400°F. Place the dried apricots in a small bowl and cover with boiling water. Set aside.
Cut the fresh apricots into halves or quarters and roast on a baking sheet until soft but not falling apart. Depending on the firmness and size of the apricots and the directness of the heat, it takes between 15 and 25 minutes to roast the apricots.
In a blender, combine the softened dried apricots, the shallots, lemon juice, salt, mustard, vinegar, water, oil, and tarragon and purée until smooth. Season with more salt and/or vinegar and some pepper to taste.
In a serving bowl, toss the greens with dressing (there may be more dressing than you want for this dish; leftover dressing will keep in the refrigerator for a couple of weeks). Slice the roasted apricots and arrange them on top of the greens. Sprinkle with toasted nuts, if desired.
Serve this warm weather salad with Summer Stir-Fry with Halloumi, Pasta Carbonara with Zucchini, or Summer Squash and Tomato Tian.