Frisée With Pickled Cherries, Pistachios and Brie

By Mark Bittman

Frisée With Pickled Cherries, Pistachios and Brie
Sam Kaplan for The New York Times
Total Time
10 minutes (with pickled cherries)
Rating
5(45)
Comments
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Sweet-tart pickled cherries are a wonderful —and unexpected—addition to any summer salad, while their acid-spiked pickling liquid makes for a stunning vinaigrette.

Featured in: Cherries Go Savory, Sweet and Boozy

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Ingredients

Yield:4 servings.
  • ¾ pound sweet cherries, stemmed and pitted
  • 1sprig fresh tarragon
  • 3tablespoons balsamic vinegar
  • 2tablespoons red-wine vinegar
  • ¼ cup sugar
  • 12black peppercorns
  • ¼ cup olive oil
  • Salt and freshly ground black pepper
  • 6cups torn frisée
  • 4ounces Brie or other creamy French cheese, cut into slices or bite-size pieces
  • ½ cup shelled pistachios.
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

452 calories; 30 grams fat; 8 grams saturated fat; 0 grams trans fat; 16 grams monounsaturated fat; 4 grams polyunsaturated fat; 38 grams carbohydrates; 5 grams dietary fiber; 29 grams sugars; 11 grams protein; 510 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Put the cherries and tarragon in a glass jar. Put the vinegars, sugar, peppercorns, and ½ cup water in a small saucepan over high heat. Bring the mixture just to a boil so that the sugar dissolves, then turn off the heat, and let it cool slightly. Pour it over the cherries (it’s fine if they’re not completely submerged), and cool completely before capping and refrigerating. The cherries will be ready in a week and will last for a month.

  2. Step 2

    Drain the cherries (reserving the liquid), and slice them in half. Whisk together the olive oil, 2 tablespoons of the cherry liquid, salt and pepper in a small bowl; drizzle it over the frisée. Scatter the cherries, Brie and pistachios over the frisée, and serve.

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Ratings

5 out of 5
45 user ratings
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Comments

Deejay

The pickling liquid makes a killer vinaigrette for greens other than those this recipe calls for. Plays well with arugula and roasted beets with ricotta salata. Get yourself an inexpensive cherry pitter for a faster prep time.

SK

The pickled cherries and juice were the stars; substituted a mix of field greens, baby spinach, and arugula; and machete for Brie and it was still a huge hit at a dinner party…even better the next day after the vinaigrette wilted the greens

George Peterman

Has anyone used a different cheese in this salad? I was thinking a Gorgonzola or something funky, salty

Mad

Oxo makes a great 6 slot cherry pitter- cut my task down to ten minutes

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