Food & Cooking Recipes Ingredients Vegetables Garden Salad with Herbs and Sour-Cherry Dressing 5.0 (1) 1 Review Herbs and leafy greens are combined for a summery salad that's balanced by tart cherries in a simple sherry vinaigrette. By Anna Kovel Anna Kovel Anna is a freelance writer for MarthaStewart.com. Editorial Guidelines Updated on May 22, 2024 Rate PRINT Share Close Photo: Mikkel Vang Total Time: 30 mins Yield: 6 to 8 Serves Handfuls of fresh herbs and leafy greens plus fronds of fennel provide a depth of flavor in this summery salad. Tart cherries are quickly marinated in a simple sherry vinaigrette then mixed with the salad. Ingredients 2 teaspoons sherry vinegar or aged red-wine vinegar 1 teaspoon fresh lemon juice Kosher salt and freshly ground pepper 2 tablespoons extra-virgin olive oil 6 ounces fresh sour cherries, rinsed, drained, pitted, and halved or quartered (1 cup) 1 fennel bulb, halved length-wise, cored, and thinly sliced, plus ½ cup fronds 2 cups mixed fresh tender-herb leaves, such as shiso, basil, tarragon, anise hyssop, and mint 5 cups mixed greens, such as watercress, amaranth, tatsoi, and arugula 2 spring onions, thinly sliced (½ cup) 6 radishes, thinly sliced (1 cup) Directions Stir together vinegar, lemon juice, a large pinch of salt, and a few grinds of pepper. Whisk in oil. Stir in cherries; let stand at least 5 minutes and up to 30 minutes. Finely chop fennel fronds; mix with herbs. Toss greens with herb mixture. Gently mix in onions, radishes, and sliced fennel; add dressing and cherries, tossing to combine. Season with salt and pepper and serve immediately. Originally appeared: Martha Stewart Living, July/August 2019 Rate It PRINT