Cherry & Herb Salad

Name: Cherry & Herb Salad
Total time: PT0D0H0M
Yield: serves 4-6
Ingredients: 2 red Holland chiles; 1 lb. fresh dark pitted cherries; 1 cup cilantro leaves; 1 ⁄ 2 cup walnut halves, toasted and roughly chopped; 3 tbsp. olive oil; 1 1 ⁄ 2 tbsp. pomegranate molasses; 1 tbsp. fresh lemon juice; Kosher salt and black pepper, to taste

Serves
serves 4-6

EILON PAZ

This sweet-tart cherry, cilantro, and walnut salad, chef Erez Komarovsky's riff on a classic Turkish recipe, is delicious on its own, or as a relish for grilled meats or fish. This recipe first appeared in our May 2013 issue with Gabriella Gershenson's article The Promised Land.

Ingredients

2 red Holland chiles
1 lb. fresh dark pitted cherries
1 cup cilantro leaves
¹⁄₂ cup walnut halves, toasted and roughly chopped
3 tbsp. olive oil
1 ¹⁄₂ tbsp. pomegranate molasses
1 tbsp. fresh lemon juice
Kosher salt and black pepper, to taste

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Instructions

Step 1

Heat oven broiler to high. Place chiles on a baking sheet; broil, turning as needed, until charred and tender, 4-5 minutes.

Step 2

Transfer to a bowl and cover with plastic wrap; let sit 5 minutes. Discard stems, skin, and seeds from chiles; finely chop and transfer to a bowl. Add cherries, cilantro, walnuts, oil, molasses, juice, salt, and pepper; toss to combine. Serve chilled or at room temperature.