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Summer Nectarine and Herb Salad

50 Servings

Cook Time
4 hrs 30 mins

Summer Nectarine and Herb Salad

Iain Bagwell
Black Garlic Dressing
 1 ½ cups peeled black garlic* (6 to 7 heads)
 2 ¼ cups each mayonnaise and sour cream
 ¼ cup plus 2 tbsp. red wine vinegar
 About 3 1⁄2 tbsp. kosher salt
 ½ cup each chopped tarragon, flat-leaf parsley leaves, and minced chives
Tamarind Giardiniera
 2 ¼ cups thinly sliced shallots (from 3 large)
 ¾ cup seeded and very thinly sliced red fresno chiles (3 medium)
 3 cups each sugar and Champagne vinegar
 3 tbsp each red chile flakes and kosher salt
 ¼ cup plus 2 tbsp. nuoc me chua*
 3 cups thinly sliced radishes
 13 ½ lbs napa cabbage (about 4 large heads), thinly sliced
 2 cups each Thai basil and cilantro leaves
 3 tbsp toasted sesame oil
 ¼ cup plus 2 tbsp. neutral oil, such as grapeseed
 10 lbs firm-ripe nectarines, peaches, or plums
Serve With
 A toasty, zesty sparkling wine

The day before, get together with a friend. One of you makes the dressing: Purée black garlic, mayonnaise, sour cream, vinegar, and 31/2 tbsp. salt in a blender. Turn mixture into a bowl and stir in tarragon, parsley, and chives, adding more salt to taste if you like. Chill.


The other person makes the tamarind giardiniera: Put shallots and chiles in a large heat-proof bowl. In a 4- to 6-qt. saucepan, bring sugar, vinegar, chile flakes, salt, tamarind concentrate, and 2 cups water to a boil, stirring occasionally to dissolve sugar. Pour boiling liquid over shallots and chiles. Let cool.


Working together, prep the vegetables for the salad. Store radishes in 1 resealable bag and cabbage in 6 of them (1 per platter). Store herb leaves in resealable bags lined with paper towels.


In a large bowl, mix giardiniera with sliced radishes, sesame oil, and grapeseed oil. Chill.


About 2 hours before serving, get help cutting nectarines: Slice into 1/2- in.-thick wedges and add to giardiniera. Chill 30 minutes, then drain and divide into 6 equal batches.


One of you dresses and plates the cabbage and the other adds nectarines and herbs: Put 1 batch sliced cabbage in a large bowl and dollop with 1 cup black garlic dressing. Toss well to mix (cabbage should be thickly coated), then turn out onto a platter. Repeat for remaining 5 batches.


Arrange nectarine mixture over cabbage and sprinkle with herbs.

*Find black garlic at well- stocked grocery stores, and easy-to-peel single-clove RioRand Yu Hong Yuan black garlic on amazon. com ($14.99 for a 170-g jar). is a smooth, dense, Vietnamese-style tamarind concentrate found at Asian markets.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 195Calories from Fat 107
% Daily Value *
Total Fat 12g19%

Saturated Fat 2.4g12%
Cholesterol 9.3mg4%
Sodium 567mg24%
Total Carbohydrate 18g6%

Dietary Fiber 4.5g18%
Protein 3.3g7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.