Strawberries can really shine in a vinaigrette, and you’ll be surprised how well their sweetness can complement other produce. This salad is crunchy, sweet, and complex despite its simplicity. It really feels like spring on a plate.
2 medium cucumbers
12 spears asparagus, peeled and ends trimmed
feta cheese for garnish
Strawberry Vinaigrette
Guindilla Pickled Peppers, for garnish
lemon juice
Wash and slice cucumbers into small bite-sized oblong pieces.
Trim the ends of the asparagus and peel the lower 2/3rds of each stalk. Prepare a pot of boiling salted water and an ice bath. Blanch the asparagus until tender, about 2-3 minutes, and immediately cool in the ice bath. Once cool, slice into small bite sized pieces.
Dice the feta cheese into small cubes for garnish.
Prepare the strawberry vinaigrette (recipe below).
In a bowl combine the asparagus and cucumber season with salt, lemon juice, and a small amount of olive oil.
To plate: use a plate that comfortably fits the cucumber and asparagus in an even layer. Lay the vegetables out flat and build the rest of the salad in layers. Top the cucumbers with the pickled peppers and all of the strawberry vinaigrette, making sure to spread the strawberries around. Finally, finish with feta cubes and cut up pickled peppers.
2.5 ounces, Strawberries (about 6 berries)
1 teaspoon, Sugar
1 teaspoon, Salt
2 tablespoons, Red Wine Vinegar (I used a strawberry vinegar)
2 tablespoons, Olive Oil
Slice the strawberries and place into a bowl with the salt and sugar. Mix and allow to marinate for 3-5 minutes.
Add the vinegar and olive oil, and fold everything together.
A heartier salad, perfect as a side to any grilled dish. Raw Swiss chard can be so delicious; it’s earthy, sweet, and highly nutritious. Be sure to look for younger leaves, as older leaves can be tougher. Chard stems hold a ton of natural sugar but need either a pickle or a sauté to help reduce their fibrousness.
1.5 pounds, Baby Potatoes
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