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June 11, 2003

Summer is cherry-pickin' time, and there are so many wonderful ways to use
cherries culinarily. One of the more adventurous recipes we've experimented
with recently is the one presented below. It sounds odd, but the flavor and
texture are magnifique!

Try this next time you have sophisticated guests coming for a July luncheon -
accompany with freshly-made lemonade and a crispy round of peasant boule. Easy,
no-fuss and delightfully different. AND - no oven to heat up the kitchen!

Cherry-Lamb Summer Salad

1 lb. ripe, sweet cherries (mixing red & black makes 
an attractive contrast)
1 lb. cold lean roast lamb, sliced 1/2" thick
2 stalks finely chopped celery
1/2 cup chopped toasted almonds
1 cup thick mayonnaise
1/4 tsp. lemon juice
2 TBSP. finely shredded lemon zest
Salt and black pepper to taste
Enough crisp clean lettuce leaves to cover 4 plates

Stem and pit cherries. Trim lamb into 1/2" cubes and mix with
the fruit. Let stand a few minutes. Add celery and almonds
and mix well.

Add the lemon juice and zest to the mayonnaise and beat smooth.
Scrape into fruit mixture and toss so that all ingredients are
well-coated. Season to taste with the salt and pepper.

Line 4 plates with the lettuce leaves and scoop equal portions of
the salad mix on top.


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Until next time, see you around the galaxy.


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