With summer in full swing, we’re celebrating one of our favorite fruits: cherries. We’ve partnered with Ashley Rodriguez of Not Without Salt to bring you fresh recipes, ideas, and cooking tips.
Pickled cucumbers? Who doesn’t love them. But pickled fruit is another thing. If you’ve never tried pickling sweet fruit in the height of the summer season, now is the time. There is life beyond the classic dill cucumber pickle, and these pickled cherries will make you a believer.
Pickled fruit is a great way to preserve the summer harvest if you’ve grown tired of jam. They look stunning on a cheese plate, make a great cocktail garnish, and in the case of this recipe, add a lively brightness and stunning adornment to a simple salad. This method of pickling plays up their sweetness; the vinegar is balanced with a bit of sugar, and licorice-tinged fennel seeds and star anise add another dimension of flavor.
Arugula is always a good salad green when you don’t want to fuss with mixing up a complicated salad dressing. The peppery leaves need little more than grassy olive oil and a bright vinegar pop. Here the vinegar comes with a bit of sweetness by way of an aged balsamic, and the seedy topping adds a flavorful crunch.
Serve this salad alongside grilled chicken or steak. Alternatively, enjoy it with a simple, crusty loaf of bread, good butter and a glass of Rosé.