Cherry Kiwi Pecan with Feta and Anchovies

June 24, 2010
0 Ratings
  • Serves 1
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

What You'll Need
  • 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
  1. Cherry dressing
  2. Smoosh the tiny anchovy piece up with the olive oil.
  3. Mix all the ingredients together in a shaker. Use about 2-3 tbl. per serving.
  1. The cherry salad
  2. Line the serving bowl with the lettuce leaves.
  3. Add all of the ingredients on top.
  4. Toss gently with 2-3 tbl. of the dressing.

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