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
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Ingredients
- Cherry dressing
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1 ounce
champagne vinegar
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2 ounces
EVOO
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any reserve juice from pitting the cherries
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1 tablespoon
tart cherry jam
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1/8 teaspoon
dijon mustard
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one tiny babyfingernail sized piece of anchovy
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zest of lemon
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pinch of salt
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1 tablespoon
chopped fresh mint leaves
- The cherry salad
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several torn red lettuce leaves
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1/2 cup
pitted sweet red cherries
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1/2
kiwi fruit, peeled and sliced
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1 ounce
pecan halves
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2 ounces
Bulgarian sheep's feta cheese
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3
tiny fingernail size anchovy pieces
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2 tablespoons
fresh mint leaves chopped
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1 tablespoon
flat leaf parsley chopped
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juice of a 1/2 lemon
Directions
- Cherry dressing
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Smoosh the tiny anchovy piece up with the olive oil.
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Mix all the ingredients together in a shaker. Use about 2-3 tbl. per serving.
- The cherry salad
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Line the serving bowl with the lettuce leaves.
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Add all of the ingredients on top.
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Toss gently with 2-3 tbl. of the dressing.
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