We eat this salad a few nights per week, at least. It’s quick to throw together, and the ingredients are easy to keep on hand. Sweet, tangy, toasty, and rich, it can stand on it’s own, or it makes a great side dish. Use a citrus or vinegar based dressing (bottled is perfectly good); you can assemble a basic vinaigrette using staples from your pantry, if you like. The simpler the dressing, the better. I like to use a buttery blue cheese, but any crumbly cheese will work.
Toasted pistachios, crumbled blue cheese, and a bright and tangy dressing are the core components of this salad. When stone fruits are in season I’ll use fresh peaches, nectarines, or cherries; otherwise dried tart cherries work well. The kids certainly prefer the fresh fruit, because it feels like they’re having dessert with their dinner (oh, well!).
I used gorgeous red-leaf lettuce here, which turned out to be quite sandy (and after a good wash, delicious). Any greens will do; I use kale or spinach when the salad is the main course. Pre-washed greens from the supermarket make this a snap. This salad works well for parties and big groups, although I do recommend adding the dressing right before you serve it so that your greens stay fresh and crisp.
Salad with Cherries and PistachiosPrint Recipe
- 1 head lettuce, or 1 package pre-washed greens (about 6oz/170g)
- 1.75oz/50g toasted pistachio nut meats
- 1.75oz/50g dried tart cherries
- 1.5oz/40g crumbled blue cheese
Wash and drain the salad greens.
Combine all of the ingredients
Dress with vinaigrette of your choice
Add grilled chicken or flank steak to make this a hearty meal.