Cherry Kiwi Pecan with Feta and Anchovies

June 24, 2010

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.


Serves: 1


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
In This Recipe


Cherry dressing

  1. Smoosh the tiny anchovy piece up with the olive oil.
  2. Mix all the ingredients together in a shaker. Use about 2-3 tbl. per serving.

The cherry salad

  1. Line the serving bowl with the lettuce leaves.
  2. Add all of the ingredients on top.
  3. Toss gently with 2-3 tbl. of the dressing.

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