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

Photo by: Gentl & Hyers/Edge
Comments: 0
 

Recipe

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

Ingredients

  • 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

Directions

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%)
266mg
31mg
11g
5g
2g
8g
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

le-bernardin-cookbook Le Bernardin Cookbook
by Eric Ripert, Maguy Le Coze
gluten-free-and-vegan-holidays Gluten-Free and Vegan Holidays
by Jennifer Katzinger
everyday-chinese-cooking Everyday Chinese Cooking
by Katie Chin, Leeann Chin
david-burkes-new-american-classics David Burke's New American ...
by David Burke, Judith Choate
big-fat-cookies Big Fat Cookies
by Elinor Klivans
baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito
fresh-from-the-market Fresh from the Market
by Laurent Tourondel
lucid-food Lucid Food
by Louisa Shafia
american-vegan-kitchen American Vegan Kitchen
by Tamasin Noyes
ham-an-obsession-with-the-hindquarter Ham: An Obsession with the ...
by Bruce Weinstein, Mark Scarbrough
125-best-vegan-recipes 125 Best Vegan Recipes
by Maxine Effenson Chuck, Beth Gurney
ice-creams-and-sorbets-cool-recipes Ice Creams and Sorbets: Coo...
by Lou Seibert Pappas
flavor Flavor
by Rocco DiSpirito
the-sushi-experience The Sushi Experience
by Hiroko Shimbo
Already a member? Sign in here
Close_overlay

Sign up to 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
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?