Author Notes
Just experimenting with salads and fresh cherries. I think nuts and cheese round out the cherry in a salad. Add just a hint of anchovy for depth. I am trying to play up the strong complementary colors here along with the contrast of textures and tastes. At the same time I am trying to keep this simple and easy. This is a small portion size given here, which you can easily multiply. —Sagegreen
Ingredients
- Cherry dressing
-
1 ounce
champagne vinegar
-
2 ounces
EVOO
-
any reserve juice from pitting the cherries
-
1 tablespoon
tart cherry jam
-
1/8 teaspoon
dijon mustard
-
one tiny babyfingernail sized piece of anchovy
-
zest of lemon
-
pinch of salt
-
1 tablespoon
chopped fresh mint leaves
- The cherry salad
-
several torn red lettuce leaves
-
1/2 cup
pitted sweet red cherries
-
1/2
kiwi fruit, peeled and sliced
-
1 ounce
pecan halves
-
2 ounces
Bulgarian sheep's feta cheese
-
3
tiny fingernail size anchovy pieces
-
2 tablespoons
fresh mint leaves chopped
-
1 tablespoon
flat leaf parsley chopped
-
juice of a 1/2 lemon
Directions
- Cherry dressing
-
Smoosh the tiny anchovy piece up with the olive oil.
-
Mix all the ingredients together in a shaker. Use about 2-3 tbl. per serving.
- The cherry salad
-
Line the serving bowl with the lettuce leaves.
-
Add all of the ingredients on top.
-
Toss gently with 2-3 tbl. of the dressing.
See what other Food52ers are saying.