It’s the time of the year when there is only thing being offered at our farmer stands: strawberries — gorgeous, red, way-better-than-what-we’ve-been-buying all winter strawberries. I’d like to say we only eat fruits when in season from local farmers, but the truth is that our daughter eats strawberries nearly every day of the year. So when the real deal is available, well, we like to go a bit overboard, buying as many containers-full as our fridge will hold. My favorite way to eat strawberries is in an impromptu shortcake: Using ready-made biscuits (Trader Joe’s are great) and some vanilla ice-cream along with a mound of sliced berries. But strawberries don’t have to be regulated to the dessert table. This Bon Appetite recipe for Strawberry, Almond and Pea salad inspired me the other night. I couldn’t find a couple of the ingredients (pea tendrills, for example) so I made due without. It didn’t matter. With just common ingredients and quick home-made dressing, this salad was insanely delicious — and impressive! Here’s my take below:
Strawberry and Pea Salad
What You Need
For the Salad:
3 handfuls of baby arugula
1 cup of sliced strawberries
1 cup of just cooked baby peas (I used frozen, but fresh would be dandy)
1/2 cup of sliced almonds, lightly toasted in oven
For the Dressing:
2 tbls champagne vinegar (white wine is fine, too)
1/4 cup vegetable oil
1 tsp poppy seeds
1 tsp sugar
2 tsp whole grain mustard
salt and pepper
How To Make
1. Toast the almonds. Put on a cookie tray and bake at 300 for about 5 minutes. I used our toaster oven to do this.
2. Toss all the salad ingredients in a bowl.
3. Whisk the dressing ingredients in a separate bowl. Pour over the salad — not all at first, but to taste. Toss again.
4. Serve on plates with shaved Parmesan — a must! This is what really makes the salad.
How do you eat your strawberries? Mary T likes to cook them up and serve them on pasta. Share your recipes and ideas here!