Tuesday, May 26, 2009


Adapted from a Bon Appetit recipe. This is a lovely potluck bring along, but you’ll want to bring the prepared dressing, strawberries, cheese, nuts and greens separately and put together just before serving. I have no idea if my kids liked it because the adults ate it up. (And it was a potluck, so who knows what my kids ate?)

about 2 pints strawberries, hulled

1 shallot or small spring onion, minced
3 tablespoons white balsamic vinegar
1 tablespoon sugar, divided
9 tablespoons olive oil

big salad bowlful of mixed baby greens – include arugula
at least one cup of crumbled good feta cheese
1/2 cup pecans, walnuts or slivered almonds, toasted

Put the shallots in a small bowl, covered with the vinegar. Let sit for at least 10 minutes.

Mash enough strawberries to measure 1/3 cup. Mix in teaspoons of sugar. Halve the rest of the berries, sprinkle with other teaspoon of sugar, toss gently, and set aside.

Once shallots and strawberries have macerated a bit, combine in a jar or bowl. If in a jar (best way if you’re going to a party), add the olive oil and shake well. If in a bowl, gradually whisk in the oil. Add salt and pepper to taste.

Just before serving, put greens in a salad bowl and toss with some of the dressing. Add strawberries and toss a bit more. Sprinkle feta and nuts on top and serve.

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