Let Me Feed You | If Summer Were a Salad

Today we're excited to share a recipe from Butter Baked Goods founder, Rosie Daykin's new cookbook, Let Me Feed You: Everyday Recipes Offering the Comfort of Home. I thought since it's almost summer, this delicious-looking salad would most definitely get the mouth watering. Let's take a look!

Excerpted from Let Me Feed You: Everyday Recipes Offering the Comfort of Home by Rosie Daykin. Copyright ©2019 Rosie Daykin.Photography by Rosie Daykin and Janis Nicolay. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.

If Summer Were a Salad
Makes 6 servings

Close your eyes and imagine the juice of a ripe nectarine dribbling down your chin, the faint smell of warm earth on tomatoes, the easygoing effort of shelling peas, and the lingering perfume of fresh mint on your hands. Summer tastes good.

6 nectarines, quartered and cut in 1⁄4-inch slices
1 cup fresh English peas
2 cups (1 pint) cherry tomatoes, halved
1 cup finely sliced watermelon radishes
1 cup finely sliced mint
1⁄4 cup finely sliced basil
3 tablespoons sunflower oil
1 tablespoon white wine vinegar
1 teaspoon Dijon mustard
1 teaspoon granulated sugar
1⁄2 teaspoon salt
1⁄4 teaspoon pepper
1 cup pea shoots (a big handful)

In a small bowl, whisk together the oil, vinegar, mustard, sugar, salt, and pepper. Dress the salad and gently toss again. Season with more salt and pepper to taste. Top the salad with a big handful of pea shoots and serve. This salad is best served the same day, but stored, covered, in the refrigerator, it’s still pretty yummy the next day (if you don’t mind the pea shoots being a little limp).

Follow Rosie Daykin:
Personal @rosiedaykin
Bakery @butterbakedgoods

Jan Halvarson

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