Equipment
* optional
Ingredients
Salad Base
- 400 g fresh black cherries, pitted and halved
- 60 g shelled pistachios, toasted and roughly chopped
Charred Scallion Vinaigrette
- 100 g scallions, roots trimmed
- 30 ml apple cider vinegar
- 45 ml extra virgin olive oil
- 5 g flaky sea salt
Nutrition (per serving)
Method
Place a dry cast iron skillet over medium-high heat. Allow the pan to become very hot, almost smoking. Do not add oil.
Lay the trimmed scallions flat in the dry skillet. Sear without moving for 2 to 3 minutes until deeply blackened on one side. Flip and char the other side for another 2 minutes. Remove from the pan and let cool slightly.
Finely chop the charred scallions, discarding any entirely burnt root ends if they seem too tough.
In a mixing bowl, combine the chopped charred scallions, apple cider vinegar, and flaky sea salt. Let the mixture sit for 10 minutes to allow the vinegar to extract the smoky flavor and mellow the allium bite.
While the scallion mixture rests, use a cherry pitter or a small paring knife to pit and halve the black cherries.
Whisk the extra virgin olive oil into the resting scallion and vinegar mixture until well combined.
Add the pitted cherry halves to the bowl with the vinaigrette. Gently fold until the cherries are beautifully coated.
Transfer the coated cherries to a serving platter. Sprinkle generously with the roughly chopped toasted pistachios and an extra pinch of flaky sea salt just before serving.
Chef's Notes
- Ensure the skillet is completely dry before adding the scallions. Adding oil will fry them rather than giving you the desired dry-charred, smoky flavor profile.
- Steeping the chopped charred scallions in the apple cider vinegar before adding the oil is a crucial step. The acid pulls the flavorful oils and smoky notes out of the allium, creating a much more cohesive vinaigrette.
- Wear a dark apron or use a deep bowl when pitting the cherries to avoid staining your clothes. Cherry juice is notoriously difficult to wash out.
- For an optional twist, a small pinch of red pepper flakes added to the vinaigrette introduces a subtle heat that contrasts beautifully with the sweet cherries.
- Do not skip the flaky sea salt. The large salt crystals provide textural pops that enhance the sweetness of the fruit without making the dish taste purely savory.
Storage
Refrigerator: 1 day — Best eaten fresh as cherries will release juices and pistachios will lose their crunch over time. Store vinaigrette separately for up to 5 days.
