Cherry and Herb Salad

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Yield: 4-6 servings

Prep Time: 10 minutes

Total Time: 20 minutes

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This sweet-tart cherry, cilantro and walnut salad, chef Erez Komarovsky’s riff on a classic Turkish dish, is delicious on its own or as a relish for grilled meats or fish.

Ingredients

2 red Holland chiles

1 lb. fresh dark pitted cherries

1 cup cilantro leaves

1⁄2 cup walnut halves, toasted and roughly chopped

3 tbsp. olive oil

1 1⁄2 tbsp. pomegranate molasses

1 tbsp. fresh lemon juice

Kosher salt and black pepper, to taste

Instructions

1. Heat oven broiler to high. Place chiles on a baking sheet; broil, turning as needed, until charred and tender. 4-5 minutes.

2. Transfer to a bowl and cover with plastic wrap, let sit for 5 minutes. Discard stems, skin, and seeds from chiles; finely chop and transfer to a bowl. Add cherries, cilantro, walnuts, oil, molasses, juice, salt and pepper. Toss to combine. Serve chilled or at room temp.

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