Some recipes just happen. Without a plan in mind or a grocery list in hand, all of a sudden ingredients that never seemed to make a match, become a perfect pair. While researching the wooden tables at the farmers market this week, a box of black currants caught my eye. I knew these intensely purple berries would be put to good use, but had no idea at the time that they would become the dressing for a summer salad.
With a bag full of cherries, a handful of arugula, a small goat’s cheese, bunches of carrots, yellow zucchini, oddly shaped tomatoes, white eggplant, purple basil, flowering oregano and the fascinating black currants all packed up, I bicycled my way into the weekend.
While arranging my groceries in the kitchen, I considered the possibilities for the intriguing berries. The following recipe takes advantage of their startling tartness in a new favorite for the season.