Wednesday, May 13, 2009


This is from The Santa Monica Farmer’s Market Cookbook. We followed the recipe, but subbed red butter lettuce and mizuna for escarole and frisee (partly because we had them to use up and I don’t like the texture of the latter two.) I am not usually a huge fan of fruit in salad but this was very satifying and balanced well with the richness of the gratin and lamb. It was also a good balance to the work required in the rest of the meal. Once the cherries are prepped, it comes together very quickly just before being served.

1 medium head lettuce, torn into bite sized pieces
1 ½ cups (3/4 lb.) cherries, pitted and halved
¼ cup dried cherries
1 lemon
2 tablespoons almond oil
salt and pepper
¼ lb. blue cheese, crumbled
½ cup almonds toasted and chopped

In a salad bowl toss together greens and cherries – fresh and dried. Grate the zest of the lemon onto the salad. Add the oil, several squeezes of lemon juice, salt and pepper to taste and toss. Sprinkle the cheese and nuts over top just before serving.

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