Salad
Serves 2-4
Christian Leue
This is a simple way to showcase ripe summer fruit. The Galil N13 blend provides a savory and herbal counterpart to the sweet flavors. Want something richer? Try it over a layer of labneh, topped with a splash of olive oil and a sprinkle of Aleppo pepper.
1 cup chopped ripe pineapple
1 cup of halved and pitted sweet cherries*
1 cup of ripe blueberries
1 tsp Galil N13
Flaky salt or fleur de sel
Combine the fruit in a bowl along with any juices. Add the Galil spice and toss. You may want to use more or less depending on the sweetness of your fruit. If your fruit is overripe or otherwise lacking in acidity, add a bit of citrus or vinegar.
Serve in a large bowl or in ramekins, topped with a bit of salt to bring out the flavors and balance the sugars.
For something richer: on a serving plate smear labneh into an even ring that's higher on the outside, forming a well, top with the salad and garnish with olive oil, plus Aleppo pepper to balance the fat.
* I find it best to pit the cherries by slicing them in half with a sharp knife (like one would a peach or avocado), twisting free one half, then using the heel or point of the knife to dig the pit from the other half. It's a bit of work but makes for a cleaner result than using a pitter and then slicing.
• You can purée any leftovers and use them as the base for a marinade or salad dressing, just add olive oil and vinegar, Calamansi is a nice choice.
• This dish plays very nicely with the addition of cheese, flakes of manchego, crumbles of chevre, etc. Reduce salt accordingly and consider some herbs or heat as well to balance the fat.
• If pineapples are out of season or you can't find any nice ones, substitute chopped peaches and a bit of citrus juice, for blueberries you can sub blackberries.
Questions about this recipe? Contact us at info@laboiteny.com
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