Hot Time, Summer in the City

I mentioned a few weeks ago that the “salad days” of summer were here again and with hot weather we don’t need anything hot and heavy to digest either mentally or physically, so guess what? I have another salad suggestion. This one is an adaptation of a salad from Bon Appetit.

I served this salad on the Fourth of July but anytime strawberries are in season this salad would be a really nice addition to your table. Be sure and use only organically raised strawberries as that is one crop that will always test high in pesticide residue. If you could peel them some of the “poison” could be disposed of but alas that isn’t possible with this singularly edible fruit.

Mixed Green Salad With Strawberry Dressing

Ingredients

  • 1- 1 pound basket strawberries, hulled, halved and some sliced
  • 5 ounces of freshly picked mixed baby greens. washed and spun dry
  • 1- 7 ounce package sheep’s milk feta cheese, crumbled
  • 1/2 cup walnuts, (soaked and then dehydrated) processed until you have fine crumbs
  • 1/2 cup extra virgin Napa Valley Natural’s olive oil
  • 3 TBLS Balsamic Vinegar
  • 1 TBLS organic sugar (I think this is purely optional)

Preparation

Mash enough strawberries to measure 1/3 cup. Whisk oil, vinegar and sugar in small bowl to blend and add the mashed strawberries. Season with salt and pepper.

On a large decorative platter, layer the baby salad greens. Sprinkle feta cheese crumbles on top then add sliced strawberries. Lightly dress the salad (more is not better) and dust the walnuts over the top. Place on the table and let people serve themselves by providing tongs.

I think this salad would be really lovely served with grilled Lamb kebabs  (Carol Bentley  adapted a recipe from Bon Appetit, July 2011) but if you are a vegetarian and eschew meat the salad alone served with a crusty warm baguette and farm fresh “real” butter would be a very satisfying entree.

Whether you meat it, or meat it not (it is in no way a vegan entree), this salad really must be savored on a summer evening when you can dine al fresco. There is nothing comparable to dining outside with a gentle breeze caressing your brow (and, let’s face it, keeping the mosquitoes away) and a glass of  crisp, fruity Cloudy Bay Sauvignon Blanc to sip.

Buon Appetito,

Kris

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