July 15, 2025
This is one of those dreamy summer recipes that feels effortless but tastes like something special. It’s delicious served immediately—hello, last-minute lunch—or prepared in advance for a breezy poolside dinner. Tart nectarines (they should be almost underripe for this recipe) and toasted black pepper add brightness and fragrance, while green beans straight from the garden bring that unmistakable freshness of just-picked produce. I love this salad paired with a chilled glass of rosé and served with pork chops.
For the Salad
1 pound green beans, trimmed
2 ripe nectarines, pitted and thinly sliced
½ cup toasted almonds, roughly chopped
For the Dressing
1 teaspoon cracked black pepper, lightly toasted in a dry pan
1 teaspoon sea salt
1 tablespoon fresh lemon juice
3 tablespoons sherry vinegar
1 shallot, very thinly sliced
¼ cup extra virgin olive oil
A few sprigs of fresh thyme or mint (or both)
Bring a large pot of salted water to a boil and prepare an ice bath nearby. Slice the green beans into 2-inch pieces. Blanch in the boiling water for about 3 minutes—just until bright green and tender-crisp—then plunge into the ice bath to stop the cooking. Drain and pat dry.
In a large bowl, whisk together the toasted pepper, sea salt, lemon juice, sherry vinegar, and shallot. Let the shallot soften for a few minutes before whisking in the olive oil. Add the herbs, gently bruising them a bit with your fingers to release their oils.
Add the green beans, sliced nectarines, and toasted almonds to the bowl. Toss to coat everything evenly in the vinaigrette. Let sit for at least 10 minutes before serving to let the flavors meld—or chill and serve later.
