Xmas and Cherries, they just go together, like birds of a feather – right? At least in Australia they do. The juicy succulent cherries help to define that early Summer time. You eat them sitting outside on the verandah or deck or balcony, even just under a tree in the hot sun, sucking that juicy flesh, spitting the seeds and throwing them as far as you can. The little stems make a pile at your feet. Sooner than you care to mention your bag of cherries is empty.
In our house, we never ever have enough cherries left to cook with. Even though there are great cherry desserts, we never seem to have enough. Anyway, most of those Cherry Desserts are European and a little heavy for the heat of this time of year. However, this year I managed to secret a few away to make a salad, one where the sweetness of the cherries goes so well with bitter greens and Hazelnuts. I do hope that you enjoy it.
While we don’t have any other cherry recipes for you to browse, we do have a few Salad recipes that use fruits. Orange and Olive Salad, for example, or Fig Salad with Almond Butter, Tomato and Strawberry Salad, or Watermelon and Peach Salad.
Or try Lentil and Radicchio Salad.
Balsamic Cherries with Hazelnuts and Bitter Greens Salad
Remove the stone from cherries and cook them gently with a little olive oil and balsamic until they soften and break down. Toss with a little black pepper and leave to cool.
Toss with some bitter greens, such as radicchio, endive, escarole or a combination.
Add some toasted hazelnuts. Add more olive oil and balsamic if required.
recipe notes and alternatives
Not keen to pit the cherries? Cook them whole. The salad is still delicious, and in Australia we are used to handling pits in cherries.