strawberry balsamic salad

I love that brief time of year strawberries are in season.*

When there are too many to just eat, even by the handful, and they're so perfectly ripe they won't keep more than two days. I'm sure a normal, rational person would freeze some for later in the year, but, honestly I just thought of that, and when drunk on ripe fresh strawberries it's hard to plan ahead.

So I've been trying to eat up these perfect strawberries in as many ways I can.

Here's another version of the salad I posted last year, now with pictures!

Strawberry Balsamic Salad:
(serves 2 as dinner with a side)
  • 12 medium strawberries
  • 1/2 red spring onion, thinly sliced
  • 1.5 tbsp EVOO
  • .5 tbsp golden balsamic vinegar
  • 1.5 tbsp balsamic vinegar
  • capers to taste (if your taste is against capers leave 'em out, I used 2 tbsp)
  • salt & pepper
  • field greens (or baby spinach, or bib lettuce, or red leaf, or...)
  1. macerate 1/2 the strawberries with a pinch salt and the balsamic vinegars
  2. stir in oil, onion and capers
  3. fold in greens
  4. salt & pepper to taste
  5. slice remaining strawberries on top

For dinner we ate the salad with green garlic cheese bread, recipe to follow.

the kind of strawberries that make you sing this

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