Author Notes
it's true. the ugliest fruit at the farmer's market is the sweetest. it seems more pressing than ever to point this out now that i live in l.a.
today i made a tartine with a gnarled nectarine whose face was more blistered than blushed, and which by current standards of beauty should have been hurled in a heap, sequestered from nectarine-kind. it's a good thing fruit doesn't judge.
there are rarely moments when i frequent cliché, but in the case of choosing the nectarine for this ugly tartine, it's what's on the inside that counts.
have a look: —fo
Ingredients
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the components for your ugly tartine:
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the absolute most hideous nectarine you can manage
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a few spears of dandelion
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some basil leaves
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a balsamic vinaigrette
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an avocado
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2 slices of your favorite crusty french bread
Directions
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make a vinaigrette: dice a shallot, macerate in a jar for 10 minutes in balsamic vinegar along with a pinch of salt. add 2 parts olive oil to this one part of vinegar. apply the lid to the jar and shake the dickens out of it till it's emulsified.
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toast bread under broiler.
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drizzle toast with olive oil.
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slice the avo, and lay them over the toast.
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tear your basil leaves, and get your dandies into a bowl. toss with the vin. lay it over the avo.
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slice your nectarine and lay that over the greens. now drizzle with some of the vin.
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eat with a knife and fork, or you can apply a lid and use your hands. but then it won't be a tartine.
I write. I cook. I want A&M's job! Just kidding. No, I'm not. I used to be a professional chef, and while I no longer want to be in a professional kitchen, I could never stop cooking. How cliche that I write and cook, nonetheless, the two marry quite happily and blogging fulfills both of those passions for me with an immediacy that I crave. I would love some day to do it full-time.
I have two blogs at the moment, and I'm developing a third.
Have a look:
http://mangiatuttadimaiale.blogspot.com/
http://tartine-bread.blogspot.com/
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