Photographer: Helen Norman; Prop Styling: Hargett Miller; Food Styling: Marian Cooper Cairns
Active Time
25 Mins
Total (including chilling) Time
48 Hours 55 Mins
Serves 6

"This salad was inspired by a basket of onions, blackberries, cucumbers, and mint that showed up in the kitchen one day," says Sarah Steffan, executive chef of The Dogwood restaurant at Blackberry Farm. "Soak the onions in salted water and ice to crisp them up and mellow them out."

How to Make It

Step 1

Prepare the Pickled Blackberries and Blackberry Vinegar: Combine sugar, Champagne vinegar, water, tarragon sprigs, and peppercorns in a medium saucepan; bring to a boil over medium-high, stirring occasionally to dissolve sugar. Remove from heat, and let stand 15 minutes. Place blackberries in a large bowl. Pour vinegar mixture through a fine wire-mesh strainer over blackberries; discard tarragon and peppercorns. Cover blackberry mixture, and cool completely, about 30 minutes. Refrigerate blackberry mixture at least 2 days and up to 1 week. Transfer Pickled Blackberries to a separate container. Reserve Blackberry Vinegar.

Step 2

Prepare the Shaved Cucumber Salad: Thinly slice cucumbers and onion using a mandoline. Place cucumber and onion slices, mint, and Pickled Blackberries in a medium bowl. Whisk together oil, Blackberry Vinegar, salt, and pepper; pour over cucumber mixture, and toss gently. Reserve remaining Blackberry Vinegar for another use. Refrigerate in an airtight container up to 1 month.

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