Herbs and leafy greens are combined for a summery salad that’s balanced by tart cherries in a simple sherry vinaigrette.
By Anna Kovel Updated on May 22, 2024
Total Time: 30 mins
Yield: 6 to 8 Serves
Ingredients
- 2 teaspoons sherry vinegar or aged red-wine vinegar
- 1 teaspoon fresh lemon juice
- Kosher salt and freshly ground pepper
- 2 tablespoons extra-virgin olive oil
- 6 ounces fresh sour cherries, rinsed, drained, pitted, and halved or quartered (1 cup)
- 1 fennel bulb, halved length-wise, cored, and thinly sliced, plus ½ cup fronds
- 2 cups mixed fresh tender-herb leaves, such as shiso, basil, tarragon, anise hyssop, and mint
- 5 cups mixed greens, such as watercress, amaranth, tatsoi, and arugula
- 2 spring onions, thinly sliced (½ cup)
- 6 radishes, thinly sliced (1 cup)
Directions
- Stir together vinegar, lemon juice, a large pinch of salt, and a few grinds of pepper. Whisk in oil. Stir in cherries; let stand at least 5 minutes and up to 30 minutes.
- Finely chop fennel fronds; mix with herbs. Toss greens with herb mixture. Gently mix in onions, radishes, and sliced fennel; add dressing and cherries, tossing to combine. Season with salt and pepper and serve immediately.
Originally appeared: Martha Stewart Living, July/August 2019