Laura Avery chats with Amelia Saltsman, author of The Santa Monica Farmers' Market Cookbook, who gives us an idea for using cherries in a savory way.
Laura also talked with farmer Bob Poole about his young berries and boysenberries. They are in right now and great for cooking with.
Cherry Almond Salad
Makes 4 servings
Use several kinds of cherries for flavor, color and texture contrast; a slightly bitter frisee or escarole and wedge of cheese nicely sets off summer’s first stone fruit.
- 1/2 head escarole or 2 heads frisee
- 1/2 cup almonds, toasted and coarsely chopped
- 1 1/2 cups (about 1/2 pound) mixed cherries, such as Bing, Rainier, Brooks, Garnets, and sour Montmorency cherries if you can find them, pitted and halved
- 1/4 cup dried cherries
- 1 Eureka lemon
- 2 Tablespoons grapeseed or almond oil
- Kosher or sea salt
- Freshly ground black pepper
- 4 ozs blue cheese or aged goat cheese, such as Redwood Hill Crottin or Boucheret
If using escarole, cut the leaves crosswise into thin ribbons. You’ll have 3 to 4 cups. If using frisee, use the tender, light-colored hearts and tear them into bite-size pieces. Toss together the cherries, almonds, and escarole or frisee in a salad bowl. Use a zester to peel the yellow skin of the lemon directly onto the salad. Add the oil, a squeeze of lemon, and salt and pepper to taste. Divide salad among 4 plates. Cut cheese into 4 wedges or slices and place a slice on each salad.
Adapted from The Santa Monica Farmers’ Market Cookbook: Seasonal Foods, Simple Recipes, and Stories from the Market and Farm by Amelia Saltsman (Blenheim Press, 2007.)
Music break: Ritorisione by Girolamo Ugolini