cherry salad |
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Best when the cherries are in peak season—definitely a summer salad.
In most salads, any lettuce will do, but in this case, do not swap out the butter lettuce. Romaine, green or red leaf lettuce changes the texture and makes it a little bitter. And don’t even think about arugula! (Which my husband dismisses “grass.”)
In most salads, any lettuce will do, but in this case, do not swap out the butter lettuce. Romaine, green or red leaf lettuce changes the texture and makes it a little bitter. And don’t even think about arugula! (Which my husband dismisses “grass.”)
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Butter lettuce
Firm red ripe cherries Pecans, roasted Bleu cheese |
Dressing
2T Japanese vinegar 1T lemon juice About 1T sugar (adjust to your taste) Just Canola or Macadami Nut oil to hold it together |
Tear up the lettuce. Pit and quarter the cherries. Toast pecans. Toss together cherries, lettuce, pecans and bleu cheese.
Mix together sugar, vinegar and lemon juice. Adjust sugar and lemon juice to desired "puckery-ness." Add just enough oil to hold it together. Drizzle dressing over salad and toss lightly.
Mix together sugar, vinegar and lemon juice. Adjust sugar and lemon juice to desired "puckery-ness." Add just enough oil to hold it together. Drizzle dressing over salad and toss lightly.
