Each year, as the last days of May slip into the first hours of June, the local strawberries are fat and juicy and perfect.
The season seems to last a whole ten seconds, a couple of weeks at most – but only in a good year, for reality depends on sun and rain and temperature, the unpredictability a reminder of who’s in charge.
But each year I wait in anticipation, hoarding special ways to use nature’s perfect ruby gems. A few out of the hand; small bowls swimming in fresh cream; shortcake. These top the list but then curiosity sets in.
Last year I hosted a strawberry feast, four courses starring local berries. The favorite among kids and grown-ups was a surprise, a simple Strawberry Pepper Salad, berries macerated in a touch of sugar and balsamic vinegar spiked with pepper, the juices topping buttery lettuce. The combination of sweet and heat, sweet and sour, it’s magical, worthy of real berries.
But when supermarket berries are what’s available, try a STRAWBERRY SPINACH SALAD with POPPY SEED VINAIGRETTE. Whisk together 2 tablespoons red wine vinegar, 1 tablespoon olive oil, 1 tablespoon sugar, 1 tablespoon minced red onion, 1 teaspoon poppy seeds, ¼ teaspoon paprika and ¼ teaspoon salt. Toss with fresh baby spinach, then top with sliced strawberries, candied almonds and feta cheese crumbles.
Use a carrot peeler to peel off delicate ribbons of Parmesan cheese.
STRAWBERRY PEPPER SALAD
Time to table: 40 minutes
Serves 4
- 1 pint ripe strawberries, hulled and sliced
- 1 tablespoon good balsamic vinegar
- 1 tablespoon sugar
- 2 – 3 three grinds of black pepper (yes, pepper!)
- 1/2 tablespoon butter
- 1 tablespoons brown sugar
- 1/2 cup whole or slivered almonds
- Salad greens, preferably leafy green or red leafy lettuce
- Freshly ground black pepper
- Fresh Parmesan cheese (see TIPS)
CANDIED ALMONDS
(see ALANNA’s TIPS)
Combine berries, vinegar, sugar and pepper in a small bowl. Let rest at room temperature for about 30 minutes for flavors to meld.
Melt butter and brown sugar in a small skillet over medium heat. Add almonds and cook for about 5 minutes, stirring often and adjusting heat to avoid burning, until almonds are brown and aromatic, about 5 minutes. Transfer to a plate in a single layer to cool.
Arrange fresh salad greens on plates. Spoon a tablespoon of berry-vinegar juice over greens, then arrange strawberry slices and candied nuts on top. Top with freshly ground pepper and strips of fresh Parmesan.
Gorging on Strawberries
Favorite Salads from A Veggie Venture
~ bok choy salad with homemade creamy vinaigrette ~
~ more green salad recipes ~
If you like Kitchen Parade's recipes, do visit A Veggie Venture, my food blog packed with vegetable recipes for every course.
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© Copyright 2006 Kitchen Parade
Your Comments:
5/19/2006
I followed the link here from A Veggie Venture, and am I ever glad I did! Both of these salads sound scrumptious. Cheese and nuts and berries atop greens ... what's not to love? Thanks for the strawberry inspiration.
5/19/2006
5/20/2006
5/21/2006
5/21/2006
5/21/2006
We made it for our Fourth of July luncheon and everyone loved it. So easy, yet I never thought of it...you must be genius, yes?
7/04/2007