Arugula, Golden Cherries, Marcona Almonds and Parmigiano-Reggiano |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Though inspired by golden cherries from the farmers' market, this pretty salad can be made with any sort of fresh or frozen cherry. Marcona almonds hail from Spain; their toasty, slightly sweet and salty flavor is a great match for the fruit. Toasted whole almonds and a few extra pinches of sea salt can be substituted. Ingredients:
1/2 pound fresh cherries, pitted, or 2 cups frozen pitted cherries, thawed and drained |
1/2 pound baby or wild arugula |
2 ounces parmigiano-reggiano or grana padano cheese, thinly shaved (3/4 cup) |
1/2 cup marcona almonds, coarsely chopped |
3 tablespoons very good extra-virgin olive oil |
1 tablespoon white wine vinegar |
flaky coarse sea salt and freshly ground black pepper |
Directions:
1. Cut the cherries in half lengthwise and place in a large serving bowl. Add the arugula, cheese and almonds. Drizzle with the oil and vinegar, crush a few generous pinches of salt over the top and season generously with pepper. Toss to combine. Taste and adjust the seasoning, if necessary.
2. From Salads: Beyond the Bowl: Extraordinary Recipes for Everyday Eating by Mindy Fox. Text © 2012 by Mindy Fox; photographs © 2012 by Ellen Silverman. Published in 2012 by Kyle Books.
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