Charred Nectarine and Black Bean Toasty Salad with Masa Croutons

Introduction

Hey there! Today at the market, the nectarines were smelling like pure golden sunshine, so I knew they had to hit the grill. This toasty salad is all about that beautiful bridge between the smoky heat of the Central Valley and the bright, salt-flecked air of the coast. We are taking those stone fruits, charring them until they caramelize, and pairing them with earthy black beans and crispy masa croutons. It is warm, hearty, and tastes exactly like a lazy afternoon in Ojai.

Ingredients

• 2 firm-ripe nectarines, sliced into thick wedges
• 1.5 cups cooked black beans, drained and patted dry
• 1/2 cup masa harina
• 1/3 cup warm water
• 3 tablespoons Sonoma extra virgin olive oil, divided
• 1 cup baby lacinato kale, stemmed and torn
• 1/2 cup fresh cilantro and mint leaves, roughly torn
• 1 tablespoon chipotle in adobo sauce, finely minced
• Juice of 1 large Ojai lime
• 1 tablespoon verjus or white balsamic vinegar
• 1/2 ripe avocado, sliced
• A pinch of flaky sea salt

Instructions

1. In a small bowl, mix the masa harina with a pinch of salt and the warm water until a soft dough forms. Flatten into small, thin discs about the size of a nickel.
2. Heat one tablespoon of olive oil in a cast-iron skillet over medium-high heat. Fry the masa discs until they are golden and crispy on both sides, then set aside.
3. In the same skillet or on a grill, lightly char the nectarine wedges for about 2 minutes per side until grill marks appear and they soften slightly.
4. Toss the black beans into the warm skillet for 60 seconds just to take the chill off and let them absorb the residual heat.
5. In a large wooden bowl, whisk together the remaining olive oil, lime juice, minced chipotle, and verjus to create a smoky, bright vinaigrette.
6. Add the torn kale to the bowl and massage slightly with the dressing.
7. Fold in the warm charred nectarines, the heated black beans, and the fresh herbs.
8. Top the salad with the crispy masa croutons, avocado slices, and a final sprinkle of flaky sea salt.

This dish is best enjoyed right away while the nectarines and croutons still hold that grill-fired warmth. I love serving this with a chilled glass of Napa Valley Vermentino or a sparkling shrub. It is unfussy, generous, and celebrates exactly what the earth gave us this morning. See you at the market!

Emily