Olive Magazine
A white oval platter on pink mottled stone, topped with rocket leaves and cherries

Pickled cherry, gorgonzola and rocket salad

Published: June 30, 2021 at 10:26 am
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  • Preparation and cooking time
    • Total time
    • + pickling
  • Easy
  • Serves 4

Pickling cherries is a great way to savour this summer fruit right through to autumn. This salad makes the most of that tangy, pickled flavour and even uses the pickling liquid in its dressing

  • Gluten free
Nutrition:
HighlightNutrientUnit
low inkcal251
fat18.5g
saturates6.4g
carbs12.5g
sugars9.2g
fibre2.5g
protein7.3g
salt0.8g
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Try this pickled cherry, gorgonzola and rocket salad, then check out our watermelon and halloumi salad, potato salad, tomato and burrata salad and more fresh summer salad recipes.

Ingredients

  • 150ml rice vinegar
  • 40g caster sugar
  • 2 fresh bay leaves
  • 200g cherries, pitted
  • 4 tbsp extra-virgin olive oil
  • 2 tsp cherry jam
  • 2 tsp wholegrain mustard
  • 100g rocket
  • 1 red radicchio or chicory, torn
  • ½ a small bulb fennel, finely sliced
  • 100g gorgonzola, cut into wedges

Method

  • STEP 1

    Put the vinegar in a pan with 100ml of water, the sugar, bay leaves and 1 tsp salt. Bring to a simmer. Tip the cherries into a recently sterilised 500g jar. While the jar is still hot, pour in the hot vinegar mixture. Seal and leave to pickle in a cool, dark place for a week before opening. The cherries will keep in the fridge for two months once opened.

  • STEP 2

    To make the dressing, put 2 tbsp of the pickling vinegar from the jar into a medium bowl and whisk in the olive oil, jam, mustard and some salt and pepper until emulsified. Taste and add a dash more vinegar, mustard or olive oil to taste. Add the rocket, radicchio and fennel, and toss to coat in the dressing. Tip onto a large serving platter or plates, and top with a few spoonfuls of the drained pickled cherries, the gorgonzola and a drizzle of the remaining dressing.

Check out more easy cherry recipes

Cherry Pie Recipe
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