:max_bytes(150000):strip_icc()/ms-garden-salad-with-herbs-and-sour-cherry-dressing-a788f3771-31f971f0435f43e38bc7ec1881cfb5c5.jpg)
Mikkel Vang
Handfuls of fresh herbs and leafy greens plus fronds of fennel provide a depth of flavor in this summery salad. Tart cherries are quickly marinated in a simple sherry vinaigrette then mixed with the salad.
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.