The following recipe is from the June 2 edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here!
Over the weekend I found myself with more strawberries than I knew what to do with. They were at the point of ripeness where my choices were either use them in the next day or two, or toss 'em. I made smoothies, daiquiris, and even strawberry risotto, but I still had a few stray berries left.
Instead of going the shortcake route I decided to incorporate them into this Strawberry Salad from Recipes from an Italian Summer. It's an easy to prepare summer salad that combines ripe strawberries with bitter greens and sweet-tart balsamic vinegar. My tastes run on the more bitter side of things so I opted for puntarelle (a type of bitter Roman chicory) in addition to the arugula, resulting in an incre. I loved the bracingly bitter puntarelle mixed with the sweetness of the berries and the slight acidity of the vinegar. As the summer progresses various types of berries or even stone fruit can be subbed in to this sweet-sour-bitter summer salad.
- 1 cup hulled and sliced strawberries
- 1 curly lettuce, shredded
- 5 ounces mixed salad greens, such as arugula and corn salad, shredded
- Scant 1/3 cup olive oil
- 2 tablespoons balsamic vinegar
- Salt and pepper
Put the strawberries, lettuce, and mixed greens into a salad bowl and mix gently. Whisk together the olive oil and balsamic vinegar in a small bowl and season with salt and pepper. Pour the dressing over the salad, toss gently, and serve.