Fresh and Pickled Cherry Salad with Parsley and Mint
Dinner At Isabelle’s: August Recipe Collection
Welcome! You’re At Isabelle’s—home to all things tasteful and tasty.
Juicy cherries are one of my favourite fruits to bake with, and as much as I love the idea of them in savoury dishes, their flavour can sometimes fall a little short. Even the best cherries are delicate, and they don’t always hold their own. When I was developing the August Stone Fruit dinner party menu, I knew I wanted cherries on the table—and I also needed a fresh counterpoint to the rich braised chutney chicken.
The solution was this salad: a base of parsley and mint, scattered with both fresh and pickled cherries. A few spoonfuls of the pickling liquid get drizzled straight over the top, followed by a generous pour of the best olive oil you’ve got. I like seasoning it with both kosher salt and flaky salt. Is that annoying? Maybe. But worth it? Absolutely.
This recipe is part of Dinner At Isabelle’s: August Recipe Collection to pair with Briased Chutney Chicken.
