← Back to Search Results
New American
Mixed Lettuces with Roasted Cherries, Hazelnuts & Warm Saint-Marcellin Recipe-15372

Photo by: Gentl & Hyers/Edge
Comments: 0


A handsome salad I like to serve at the end of a meal featuring red meat, pork, or game birds. It is lovely made with tender young red lettuces whose leaves are no more than a a few inches long. Mix with a little arugula or frisée if you like. Saint-Marcellin is a rich cow’s milk cheese with a slightly yeasty tang and some fruity notes. I’ve eaten syrupy ripe Saint-Marcellin out of the cup it’s sold in with a tiny plastic spoon provided by the affineus {cheese “refiner”}, but this salad wants a fairly firm specimen, with only a bit of downy, white mold on the surface. It should feel like firm custard, as opposed to soft pudding. A young Banon is a good alternative to Saint-Marcellin—it is the same size and has similar character. It is wrapped in chestnut leaves, which are convenient for warming purposes. Do check to make sure no gray mold hides beneath these leaves. Although it’s usually inoffensive, after heating its flavor may be too strong.

Yield: 4 servings


  • About 24 hazelnuts (3/4 ounce, or a scant ¼ cup)
  • 16 ripe cherries (about 6 ounces), such as Bing, Van, Larian, or Burlat
  • About ¼ cup extra virgin olive oil
  • A few splashes of kirsch or grappa (optional)
  • About 1 tablespoon red wine vinegar
  • Salt
  • 2 wheels Saint-Marcellin cheese (about 3 ounces each) at room temperature
  • 4 to 5 mixed young lettuces, such a red oak leaf, red perella, and baby red romaine, carefully washed and dried
  • 4 slices chewy, peasant-style bread


Preheat the oven to 325°.


Roast the hazelnuts on a small baking sheet until the skins darken and start to split, 10 to 15 minutes. Remove from the oven and turn the oven up to 400°.


While the nuts are still hot, bundle them in a towel beanbag-style, then scrunch and massage them to rub off most of their skins. Pick out the nuts and coarsely chop.

Rub the cherries with a few drops of olive oil, and season with a few drops of the optional alcohol and a pinch of salt.

Combine the oil, vinegar, and salt to taste. Add another few drops of kirsch or grappa, if you like, and taste again.

Place the cheeses on squares of parchment paper and place, with the cherries, on a sheet pan (the cherries might roll off a cookie sheet). Roast until the fruit is near to bursting and the cheese is beginning to slouch, about 6 minutes. If your cheese is riper than described in the headnote, it may begin oozing fairly rapidly and you may need to remove it before it is hot throughout.

Dress the lettuces and hazelnuts very skimpily in the vinaigrette and arrange the leaves on plates, leaving the nuts behind for the moment. Garnish with the warm cherries and nest a half of the warm cheese next to each salad. (If you are using Banon, you can remove the chestnut leaves first.) Sprinkle the hazelnuts over the top of the salads. Offer toasted peasant-style bread.

© 2002 Judy Rodgers

Note from Cookstr's Editors

Nutritional information includes 1/8 teaspoon of added salt per serving, but does not include optional kirsch or grappa, or slices of peasant-style bread.


Nutritional Information

Nutrients per serving (% daily value)

341kcal (17%)
106mg (11%)
9mg (16%)
208mcg RAE (7%)
43mg (14%)
569mg (24%)
10g (48%)
30g (47%)
1mg (6%)

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

american-vegan-kitchen American Vegan Kitchen
by Tamasin Noyes
cooking-for-friends Cooking for Friends
by Gordon Ramsay
ice-creams-and-sorbets-cool-recipes Ice Creams and Sorbets: Coo...
by Lou Seibert Pappas
the-sweet-life The Sweet Life
by Kate Zuckerman
gluten-free-and-vegan-holidays Gluten-Free and Vegan Holidays
by Jennifer Katzinger
in-the-kitchen-with-david In the Kitchen with David
by David Venable
unforgettable-desserts Unforgettable Desserts
by Dede Wilson
125-best-vegan-recipes 125 Best Vegan Recipes
by Maxine Effenson Chuck, Beth Gurney
the-sushi-experience The Sushi Experience
by Hiroko Shimbo
ham-an-obsession-with-the-hindquarter Ham: An Obsession with the ...
by Bruce Weinstein, Mark Scarbrough
fruits-of-the-harvest-recipes-to-celebrate-kwanzaa-and-other-holidays Fruits of the Harvest: Reci...
by Eric V. Copage
the-gourmet-cookbook The Gourmet Cookbook
by Ruth Reichl
david-rosengarten-entertains-fabulous-parties-for-food-lovers David Rosengarten Entertain...
by David Rosengarten
the-provence-cookbook The Provence Cookbook
by Patricia Wells
how-to-be-a-domestic-goddess How to be a Domestic Goddess
by Nigella Lawson
fresh-from-the-farmers-market-year-round-recipes-for-the-pick-of-the-crop Fresh from the Farmers' Mar...
by Janet Fletcher

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?