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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
the components for your ugly tartine:
the absolute most hideous nectarine you can manage
a few spears of dandelion
some basil leaves
a balsamic vinaigrette
2 slices of your favorite crusty french bread
- 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.
- toast bread under broiler.
- drizzle toast with olive oil.
- slice the avo, and lay them over the toast.
- tear your basil leaves, and get your dandies into a bowl. toss with the vin. lay it over the avo.
- slice your nectarine and lay that over the greens. now drizzle with some of the vin.
- eat with a knife and fork, or you can apply a lid and use your hands. but then it won't be a tartine.