Arugula and pickled Morello cherry salad with bacon, chèvre, and borage flowers from The Apricot Lane Farms Cookbook: Recipes and Stories from the Biggest Little Farm (page 314) by Molly Chester and Sarah Owens

  • thyme
  • red wine vinegar
  • Show all ingredients...
  • Serves : 4

  • EYB Comments

    Can substitute underripe Bing cherries for Morello cherries. Can use the "Preserved lemons" recipe on page 34, the "Simple salt and pepper bacon" recipe on page 38, and the "Fermented mustard" recipe on page 88.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute underripe Bing cherries for Morello cherries. Can use the "Preserved lemons" recipe on page 34, the "Simple salt and pepper bacon" recipe on page 38, and the "Fermented mustard" recipe on page 88.

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