This week's Big Little Recipe: a fruit salad that's salty, savory, perfect.
is a Southern dessert boasting a pretzel crust, cream-cheese center, and strawberry Jell-O crown. And fruit salad is a mixed bag of chopped fruit that's sometimes dressed, sometimes not.
If you ask someone what “fruit salad” brings to mind, the answer will likely include strawberry quarters, grape halves, melon chunks, kiwi hunks, banana slices. This is a far cry fromPhoto by Julia Gartland. Food stylist: Anna Billingskog. Prop stylist: Amanda Widis. You could call this Big Little Recipe a fruit salad—and it is! a salad of fruit!—but it looks nothing like a fruit salad in the expected sense.
. You could use nectarines or plums or, really, any fruit that’s ripe, juicy, and in season. But just pick one. By restraining the ingredient list, you can focus less on quantity, more on quality, letting that ingredient really shine, like when a singer strips away the special effects and you feel like, wow, you’re hearing their voice for the first time.
But the real kicker here isn’t the fruit. It’s the dressing. Because summer peaches are practically candy, we’re skipping the honey or simple syrup that often sneaks its way into fruit salads. Instead, we’ll make a savory, bracing vinaigrette—equal parts of olive oil and white wine vinegar—upgraded with mashed anchovies.
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