First, some exciting news: I’m now going to be contributing creative seasonal recipes to Etsy’s blog! I am absolutely thrilled about this. Etsy’s dedication to community and craft is something that I have a huge amount of respect for. Go check out my first post, Lamb Burgers with Peach Chutney.
Let’s talk about the weekend. Oh, the weekend! San Francisco was in top form over the holiday weekend, gracing us with a rare heat wave and the ability to actually participate in and enjoy every last classic detail of summer that should be enjoyed on a weekend such as this: back-to-back barbecues, evening walks in summer dresses, cool drinks, frozen desserts, watermelon, impromptu shade structures, lots of classic American rock, fireworks-viewing from rooftops, and a heck of a lot of meat.
That’s why this is a week dedicated to salad; it’s time to recover from the indulgences of the weekend. We’re in our prime where summer produce is concerned, and that means that one could make a different salad every night of the week and easily never repeat two ingredients. I can get behind that.
Here, every flavor serves an essential purpose: the fresh, tart and vibrant cherries play remarkably well off the spicy arugula, the marinated feta lends a heavenly, creamy softness, the wild rice provides texture and tooth, and the shallots and olive oil and Balsamic vinegar round out everything perfectly. Enjoy.
This Cherry, Arugula + Wild Rice Salad is part of The June Seasonal Food Guide.
CHERRY, ARUGULA + WILD RICE SALAD
3 cups arugula
1 cup pitted and halved cherries
1 cup cooked wild rice
1 cup sliced shallots
3/4 cup crumbled marinated feta (use regular if you can’t find marinated)
3 tablespoons olive oil
1 tablespoon Balsamic vinegar
salt + pepper to taste
First, saute the shallots. Heat a skillet over a medium flame. Saute the shallots, stirring occasionally, until completely soft, about ten minutes. Set aside to cool.
Prepare the dressing by whisking together the oil and vinegar and adding salt and pepper to taste.
Next, combine the arugula, cherries, feta, wild rice and shallots. Toss with the dressing. Best if served immediately.