What’s Cooking in Gail’s Kitchen? Front-Runner Favs: Arugula Cherry Salad! Handpicked cherries, at the peak of ripeness, set the stage for an appealing salad that is sure to be delightful. Don’t have an orchard nearby? No worries. Check the local Farmer’s Market, fruit stand, or supermarket for the season’s bounty. Timing is everything. You’ll want to have enough ripe cherries on hand to pair later with wine and perhaps a little chocolate. Spoiler Alert: I’ve set aside a portion of juicy red cherries to feature in a decadent dessert. Stay tuned.
ARUGULA CHERRY SALAD
Ingredients:
6 ounces baby arugula
16 ripe cherries, stems removed and pitted
1/4 cup almonds, sliced
1 tablespoon tarragon, leaves only
1 tablespoon sherry cooking wine
1 teaspoon balsamic vinegar
3 tablespoons olive oil
Sea salt to taste
Cracked black pepper to taste
4 ounces Bleu cheese, crumbled
Instructions:
After the pits are removed, cut the cherries in half. Combine arugula, cherries, almonds, and tarragon in a large bowl. Toss gently. In a small bowl, whisk together sherry cooking wine, balsamic vinegar, olive oil, sea salt, and cracked black pepper. Drizzle over salad and gently toss. Divide into serving bowls. Finish with Bleu cheese crumbles over top. Serve immediately.
Perfect summer food, fresh and soo tasty! 😋😋😋 I will be sowing arugula (we know it as rocket) as soon as these morning frosts end (I don’t have a greenhouse) maybe by mid-May. 🙋♂️😊😊🙏
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Same here. We wait until after Mother’s Day…or we regret it. 🤣🧊🍃
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Oh yum. It might help your readers to know that our name for arugula is rocket.
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Isn’t it wonderful how different we call things over and over again? Twenty years ago – still a big meat eater – I would have said that it is some kind of greens and that it should be left in nature. Lol Best wishes, Michael
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So true. If we ate a salad… it was tossed salad with lettuce and tomato only. 🤣🌿
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:-))
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Never heard it called that. Thanks, Peggy. 🤔🪴
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I just had to look up what Arugula is.;-) In German its called “Rucola”. Lol Isnt balsamic vinegar a wonderful condiment for dressings? Yummy! Thank you, Gail! Enjoy your day! Michael
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I could slurp balsamic vinegar. And don’t get me started on reduction sauce. 😜💕
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Lol – Seems you are on Italian drugs, Gail! :-)) 💕 Honestly, i am more in slurping the famous Amaretto. 😉
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One of the nices recipes, Gail, so poetic, fresh, and spirit-lifting. All I need is a butler to serve it to me!
Thank you,
Joanna
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Drape your white embroidered napkin across your lap and see what happens. 👀🍃🌸
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Excellent suggestion! I have one, pure cotton, from the Oxford University, should do the magic!!
Joanna
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Anything is possible. 🌟✨💫
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Have balsamic vinegar and olive oil . . and my salad is well on its way to being whatever I want it to be. Like what you’ve inspired here, so fresh and tasty. It’s what salads should look like
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I do like adding fruit or nuts or cheese to fancy greens. Recently I bought a bottle of bacon olive oil. It’s to keep me from using bacon drippings, which some say are a no-no. 😜🍃🥓
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Me too, it’s so good. And it keeps me from having to add croutons. Not that I won’t every now and then, but I make my own, so it’s most times easier just to add nuts and fruits.
Same wave length LOL
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This salad looks divine! A perfect balance. My cherries are little blossoms right now, and if we don’t get a late frost, we’ll have a nice harvest!
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Same thing happened to my lilacs. Almost lost them. 💜🍃
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Oh, that would be a heartbreak indeed!!!
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Arugula is similar to rucola, isn’t it? I love that bitter sharp taste.
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Same thing. I’m learning it goes by different names. 🤔🍃
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I checked and learned that it is not the same. Arugula is more spicy.
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I was dreaming of your arugula and cherry salad last night – I guess it really resonated. Off to the supermarket…
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Goodness. I think I might have special powers. 😜🍃🍒
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You certainly do! 😇
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Nice cooking
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A little of this 🌿…a little of that 🍒.
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