While my unabashed love for cherries typically veers more toward the sweet side, the savory uses for cherries need their day, too.
Rainier cherries, while not as popular as their bright red cousins Bing or Sweets, are like the unsung hero of stone fruit. They’re light and sweet, not as hardy, with a crisp skin and a gorgeous yellowy-red color. They really shine when paired with flavors that don’t overshadow their flavor.
My heart typically belongs to foods that take the spotlight (#attentionseeker) but trust me, I’ll always brake for Rainier cherries.
Toss these beauties with fennel and white beans, and Ranier cherries get a chance to shine. They shine like the younger, delicate sibling they are. Like the ignored little sister that finally got a lead in the school play. Plus, the blush of red against yellow makes it seems like they’re enjoying a bashful step into the spotlight.
Maybe I personalize my food too much?
Whatever. Rainier cherries are like the sequel to a blockbuster, the one where the sequel is actually better written and more enjoyable than its predecessor. This is the Godfather II of the fruit world, the pal.
Rainier Cherry, Fennel and White Bean Salad
- 1 large fennel bulb, fronds trimmed away
(save it for your chicken stock! )
- ½ cup
pitted Rainier cherries
- ½ cup
white beans, rinsed
- 2 tablespoons fresh oregano, minced
- 1 tablespoon
white wine vinegar
- 3 tablespoons
- sea salt and fresh pepper, to taste
- Rinse the fennel and shave, using a mandolin. Toss with the remaining ingredients, seasoning to taste. Allow to sit for a little while before serving. This salad is best at room temperature.
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