Early Spring Frog Hollow Salad
Source: Mario Ishii Hernandez, Frog Hollow Farm
This recipe was demonstrated for CUESA’s Market to Table program on Saturday June 9th, 2018.
Makes 4 servings
1-2 tablespoons olive oil, for sautéeing
4 ounces of halloumi cheese, cut into ½ “ cubes
2 medium cucumbers
2 apricots, pitted and cut into eighths
1 dozen Brooks cherries, pitted
Meyer lemon juice, to taste
Kosher salt, to taste
Freshly ground black pepper, to taste
Chive blossoms, for garnish (optional)
Heat olive oil in frying pan over medium-high heat and sauté cubes of halloumi until browned. Set aside. Place cucumbers under a kitchen towel and smash into non-uniform pieces. In a large mixing bowl, combine all ingredients except chive blossoms and dress with lemon juice and season with salt and pepper to taste.
To serve, garnish with chive blossoms, if desired.