As the summer moves along, more fresh fruit becomes available every day. The two varieties of fruit that are particularly abundant are rhubarb and cherries. I usually make an easy compote of fresh fruit to have with my granola in the morning or to be used as a refrigerator jam on toast. It also makes for the perfect balancing edge to a twist on a Caesar Salad. Sharp, garlicky and smoky flavours pair perfectly with the sweet-tart interplay of cherries and rhubarb.
Cherry Rhubarb Caesar Salad
For the Cherry Rhubarb Caesar Dressing:
1 tsp Gold Forest Grains flax seeds, toasted until lightly golden
1/2 cup Maple Cherry Rhubarb Compote (*See Note)
2 tsp fresh garlic, peeled and chopped
1/2 tsp hot Hungarian paprika
1/2 cup Bles Wold plain yogurt
1/4 cup Mighty Trio Organics cold pressed canola oil
*Note: To make Maple Cherry Rhubarb Compote, bring 4 cups fresh chopped rhubarb, 4 cups halved and pitted fresh cherries, 1 cup maple syrup and 1/2 cup water to a simmer over medium high heat. Reduce heat to medium low and, uncovered, simmer for an hour, stirring occasionally. Makes about 5 cups of compote.
Grind the toasted flax seeds in a blender until ground into a fine powder. Add the compote, garlic, paprika, yogurt and oil and purée until smooth. Set aside.
For the salad:
6 cups Sparrow’s Nest Organics fresh arugula
2-15cm(6″) wheat flatbreads (or pitas), torn into rough 2cm/1″ pieces and toasted in an oven for 4-5 minutes
1/4 cup The Cheesiry young pecorino cheese, shredded
4 slices Sunshine Organic side bacon, fried until crisp, crumbled
Reserved Cherry Rhubarb Caesar Dressing
In a large bowl, add the dressing, arugula, toasted flatbread croutons, cheese and 3/4 of the crumbled, crispy bacon. Toss lightly with your fingers until the dressing lightly coats everything. Divide over 4 plates and garnish with the remaining 1/4 of the crumbled, crispy bacon. Serves 4.