lunch · vegetarian · vegan · dairy-free
Cherry greens with pistachios
Soft butter lettuce, endive and peppery watercress in a sweet-tart dried cherry and sherry vinegar dressing, scattered with crushed toasted pistachios.
- Time
- 20min
- Steps
- 5
Ingredients
Tick what you already have.
Allergens
Contains tree nuts.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
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Method
-
1
Separate the butter lettuce and endive leaves. Pick off any thick watercress stems, then wash all the greens and dry them thoroughly.
-
2
Mince the dried cherries and let them soak in the sherry vinegar plus 1 tablespoon warm water for 8 minutes, until soft.
-
3
Stir the Dijon mustard into the cherries, then drizzle in the olive oil while whisking until no pools of oil are left.
-
4
Toast the shelled pistachios in a dry pan over medium-low heat for 3–4 minutes. Let them cool, then crush them under the flat of a knife.
-
5
Toss the greens with half the dressing, using your hands or wide tongs. Pile onto two plates, scatter with the pistachios and spoon over more dressing as needed.
