This Arugula and Cherry Salad captures the essence of early summer — peppery greens, sweet-tart cherries, and toasted nuts in a light, fruity vinaigrette. The result is a salad that’s both refreshing and deeply satisfying, perfect alongside grilled pork chops, roast chicken, or a seared steak. To turn it into a stand-alone main course, simply toss in additional greens such as escarole, frisée, Little Gem, or tender butter lettuce leaves. Its jewel-like colors and bright flavor make it a stunning centerpiece for any warm-weather table.
INGREDIENTS:
1 bunch arugula, large stems removed, cleaned and dried
2 cups fresh cherries (such as Brooks, Bing, Ferrovia, or Rainier), pitted and halved
1/2 heaping cup almonds or pistachios, roasted, coarsely chopped
Salt and pepper to taste
1/2 cup Cherry Vinaigrette, or as needed
METHOD:
Place the arugula in a large salad bowl. Drizzle lightly with Cherry Vinaigrette and toss gently to coat the leaves. Taste and adjust, adding a bit more dressing if needed — the greens should be lightly glistening, not drenched.
Add the cherries and half of the nuts to the bowl. Toss gently once more to distribute the ingredients evenly.
Divide the salad among four chilled plates, ensuring each serving has an even mix of cherries and nuts. Scatter the remaining nuts over the top, and season lightly with salt and freshly ground black pepper.
Serve as a bright side for grilled pork, roast chicken, or fish, or expand it with additional greens for a light, elegant main course.
YIELD: Serves 4
