It’s cherry season and I can’t get enough. But you don’t have to obsessively eat them right off their stones, and they don’t have to be baked into a pie. Nope. You can make this unique salad and have dessert and lunch at the same time!
1 small carrot
¼ of a jicama, peeled (about enough to make ½ cup of shreds)
1 small green onion (or two, if you like ‘em)
12 cherries, pitted and halved (dried cherries are nice too)
1 TBLSP Dijon-style mustard
1 TBLSP rice vinegar
1 teaspoon maple syrup
Salt and pepper to taste
1 teaspoon sesame seeds
- Grate the carrot and jicama into a small bowl. Dice the green onion, pit and halve the cherries, and add them to the bowl.
- In another small bowl, whisk together the mustard, vinegar, and maple syrup, plus salt and pepper to taste.
- Pour the dressing over the shredded veggies and toss with wild abandon. Adjust seasonings with salt and pepper.
- Sprinkle the sesame seeds on the top to make it pretty.
That’s a side of baked carrot chips. I just sliced them thin with a potato peeler, brushed them with oil, and then wove them together. They crisped up in a 350 degree Fahrenheit oven in about 15 minutes, turning once in the middle.