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Cherry Pico de Gallo and Pork Salad

Northern Michigan Recipes: With the National Cherry Festival in full swing why not take advantage of what the festival is all about– celebrating the cherry harvest! Using local and fresh dark sweet cherries along with other farm fresh ingredients from 9 Bean Rows Farm and Fruitful Hill Farm as well as locally produced products from Black Star Farms, Food for Thought and Mana Food for the Soul; The Intentional Minimalist Kristin Celeste creates a delicious Cherry Pico de Gallo and Pork Salad!

Ingredients

Farm fresh local dark sweet cherries Farm fresh local cucumber
Farm fresh local green tomato
Farm fresh local jalapeno
Farm fresh local garlic scapes
Farm fresh local wild leek bulbs
Farm fresh local cilantro
Lime
Wild leek infused olive oil (recipe link)
Local verjus
Local wild leek vinegar
Sea salt
Smoked paprika
Farm fresh local lettuce Local Cuban pulled pork

Preparation

Remove pits from one cup cherries, chop cherries and place in a large glass mixing bowl. Chop one cup cucumber, one cup green tomato and add to the glass mixing bowl. Mince one quarter cup jalapeno, one quarter cup garlic scapes, one quarter cup wild leek bulbs, one cup cilantro and add to the glass mixing bowl.

Zest lime, mince lime zest and juice lime. Add lime zest and lime juice to the glass mixing bowl. Stir in three tablespoons wild leek oil, two tablespoons verjus, one tablespoon wild leek vinegar, one quarter teaspoon sea salt and one quarter teaspoon smoked paprika. Let Cherry Pico de Gallo rest for fifteen minutes.

Using a spiral slicer, slice one half cup cucumber ribbons per salad.  Warm one quarter cup Cuban pulled pork per salad.

Per salad plate two cups lettuce, one half cup cucumber ribbons, one quarter cup Cuban pulled pork and top with one half cup Cherry Pico de Gallo.