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Roast Cherry Salad

Roast Cherry Salad | she cooks, she gardens
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This time of year has to be my absolute favourite; long days, glorious sunshine, catch ups with friends, an abundance of produce and stonefruit – most notably, cherries! Cherries would have to be one of my absolute favourite fruits and so when I bring home the first batch of cherries for the season it’s pretty clear they won’t last long. Aside from tasting magnificent, cherries are really good for your health as they are packed full of antioxidants, flavonoids and vitamins E and C.

Cherries are popping up at grocers around Adelaide at the moment and the cherry growers have returned with a bang to the Adelaide Showground Farmers market. There are also a range of locations around Adelaide where you can go and pick your own. This website is a great resource and there is a map available at the Cherry growers website which you can download and print. It is a handy guide to all things homegrown and proves to be a wonderful way to spend an afternoon.

So what to do with your cherry harvest? Eating them straight from the punnet is one option and one that I encourage wholeheartedly, as is pitting them and making a pie, but at this time of year it is nice to have options that don’t include lashings of buttery pastry and sugar. This salad is something I’ve been playing with recently after eating something similar at the Scenic Hotel in Norton Summit (cherry territory). Pairing cherries with salty goats cheese seemed strange enough that it might just work, so when I tried my first mouthful I was in some kind of sweet/savoury showdown heaven. Roasting the cherries softens the fruit and makes them a little oozy, their luscious juices mix with the balsamic dressing and coats everything in flavour. The saltiness of the curd offsets the sweetness of the cherries wonderfully, while the nutty crunch of hazelnuts rounds out the overall texture of this salad. Paired with simple cos and a white balsamic dressing this salad is good enough for the Christmas dinner table.

4.7 from 3 reviews
Roast Cherry & Chevre Salad
 
Prep time
Cook time
Total time
 
This gorgeous summer salad utilises the best of the summer harvest - cherries, dill and crispy cos lettuce. Paired with salty goats curd, this salad would be right at home on the Aussie Christmas table.
Author:
Recipe type: Salad
Cuisine: Australian
Serves: 1 - 2 as a main meal
Ingredients
  • 1 cup cherries, pitted and stems removed
  • ¼ baguette, cut into small pieces
  • 100g of goats chevre
  • 1 tbspn of dill, roughly chopped
  • ¼ cup hazelnuts
  • 4-5 cos lettuce leaves, rinsed and cut into ribbons
  • 2-3 tbspns of white balsamic vinegar
  • salt & pepper to taste
Method
  1. Heat oven to 180 degrees centigrade.
  2. Pop cherries in an ovenproof dish.
  3. Meanwhile, spread a small amount of chevre onto each piece of bread and place on an ovenproof tray with the hazelnuts.
  4. Put cherries, bread and nuts in the oven and roast for about 20 minutes or until the bread is golden and the skins start coming off the hazelnuts.
  5. In a large bowl add the lettuce and dress with the balsamic vinegar.
  6. Remove cherries, bread and nuts from the oven and set aside to cool for a moment.
  7. Add the cherries (including the juices) straight to the bowl with the bread and toss well to coat in dressing.
  8. Rub off the skins of the hazelnuts with your thumb and add to the bowl.
  9. Toss well and then garnish with dill.

 

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{ 12 comments… add one }

  • Claire @ Claire K Creations December 11, 2012, 12:53 pm

    Looks so fresh and summery Erin! Would you believe I’d never had a cherry until about 2 weeks ago?! I love them!

    • Erin B December 11, 2012, 1:54 pm

      Thanks Claire, I do recall reading about your newly found love of cherries – I still can’t quite believe it. Oh well, at least you have an excuse to eat lots of them – making up for lost time! :)

  • Christie @ Fig and Cherry December 11, 2012, 1:53 pm

    Oh man, there are so many ingredients I love in this salad! Just lovely Erin and the photos are beautiful too.

  • Lizzy (Good Things) December 11, 2012, 4:51 pm

    A very nice salad, Erin, I would definitely make this one… slightly over pitting cherries though, just did about 4.5kg last weekend! But thanks for sharing a lovely recipe.

    • Erin @ she cooks, she gardens December 11, 2012, 5:18 pm

      Thanks Lizzy! I know what you mean about pitting cherries and that is quite a haul, have you got a pitter? One of the best investment I’ve ever made. :)

      When I ate this salad at the pub they left the pips in, so that is always an option, just make sure to warn people before they dive in and (potentially) break a tooth!

      • Lizzy (Good Things) December 18, 2012, 4:33 am

        Yes, having sold cookware, I do have a pitter. A very good one. It’s still labour intensive when doing in quantity. Love your salad!

  • Christina @ The Hungry Australian December 11, 2012, 5:23 pm

    Gorgeous salad, Erin. I love the flavours and colours you’ve got going on here. Beautiful photos, too. I’m going to take the kids cherry picking sometime soon so will give this a go!

  • The Life of Clare December 12, 2012, 1:56 pm

    These longs days are the best aren’t they! And I love how salads can become dinner.

  • e / dig in hobart December 13, 2012, 1:11 pm

    cherries are one of the things i wait til my dad’s crop is ready, so we’re not eating them just yet. i remember eating cherries (and apricots, actually) as a kid, from the supermarket, and they were so teeny – now dad’s are large, rich and juicy (same with the apricots). i’d rather eat fruit like that fora short wonderful time than buy the inferior stuff.
    oh, when there’s so many you have to stew them, add a few drops of rosewater – amazing.

  • The Cat's Pyjamas December 22, 2012, 11:31 pm

    I love all the ingredients in this dish but would’ve never thought to put them together – yum!

    • Erin B January 1, 2013, 12:07 pm

      Thanks so much, the combo really works. I hope you’ll give it a shot. :)

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