I know I’m just under the wire with this cherry recipe, but I rushed to get it perfected so that I could share it with you. So please run to your market, get the cherries even if they’re the season’s last, and find an avocado. You’ve got a treat in store.
I’m proud of this dish because it was an inspiration on a very hot Saturday where the cherries were so ripe they seemed to want to just burst. I bought several different varieties and when I got home, I looked at them sitting there on the counter and thought “I want to do something different with these.” I have many recipes for cherries and I love them all, but the season asked for more.
Sitting near the cherries on the counter was my weekly ration of Spanish avocados, just about the best on earth in my opinion. No, they’re not local is in French, because France doesn’t have an avocado industry. We turn to Spain right now, and it rewards us with the creamiest, nuttiest avocados I’ve ever tasted. They are holding steady at three for 5€, which seems like a steal to me.
I bit into a cherry and I looked at the avocados and a light bulb went off in my head. I cut and diced, minced and mixed. And pretty soon I had a pretty glass filled with avocados and cherries, seasoned with chives, topped with chive blossoms. I loved it. But I knew it could be better. So I made it – or had students make it – several more times and you are the lucky beneficiary. All versions were excellent but the last is the best.
And I won’t spend anymore time talking. Please, get to the market and get the ingredients, find your special glasses, and make this for your next meal. You’ll be glad you did.
- 1 cup; about 160g cherries pitted, cut in quarters
- 2 teaspoons white wine vinegar
- 1/4 teaspoon fine sea salt
- ¼ teaspoon vanilla sugar
- 1 large avocado, about 9 ounces; 280g pitted, skinned
- 1 small bunch chives
- 2 tablespoons best-quality olive oil
- 1 teaspoon generousfreshly squeezed lemon juice
- Fleur de sel
- 2 tablespoons pistachio nut meats minced
- 4 chive blossoms
Place the cherries in a small, non-reactive bowl. Cover with the vinegar, toss so they are combined, then sprinkle with sugar and the salt. Toss until all is thoroughly blended, then reserve as you prepare the rest of the dish.
Cut the avocado into ¼-inch (.75cm) pieces.
Mince the chives and place them in a small bowl. Immediately cover them with the oil and mix together.
Reserve 12 avocado cubes. Evenly divide the remaining cubes among 4 wine or cocktail glasses. Drizzle each with about 1/4 teaspoon lemon juice. Sprinkle lightly with fleur de sel and divide all but 1 scant teaspoon of the chive and oil blend, drizzling equal amounts over each glassful of avocado cubes.
Drain the cherries. Top the avocado cubes with equal amounts of cherries, turning some of the cherries so their bright skins show. Divide the remaining cubes of avocado atop the cherries. Drizzle with the remaining chive and olive oil, then sprinkle with equal amounts of pistachios. If you have a chive blossom, separate its individual blossoms and sprinkle a few over each glass. Serve immediately.