I picked up some strawberries up at the Clintonville Farmer's Market and I just couldn't wait to get them home. Real strawberries—the ones that come in early summer—taste so much outlandishly better than what you can find in the grocery store. I wanted to make a dish that would highlight them, but they taste so wonderful by themselves that I was worried that any interference would ruin their natural goodness.
And I was right. The strawberries were delicious and the dressing was fine, but it was hard not to be disappointed by this Whole Foods approved recipe for spinach and strawberry salad. First off, the recipe only called for five strawberries, which made for some meager picking amongst the spinach. We saved the salad with the addition of some crumbled blue cheese—it went better with the dense spinach than the light and fruity vinaigrette.
Any one else have some great strawberry salad recipes that better showcase the delicious fruit?
- 1/2 shallot, minced
- 2 tablespoons raspberry vinegar
- 1/4 cup olive oil
- 6 ounces baby spinach leaves
- 5 strawberries, sliced
- 2 ounces blue cheese
- Salt and pepper
Mix together the shallot and raspberry vinegar. Slowly whisk in the oil.
Rip the spinach leaves into bite size pieces. Toss in a large bowl. Crumble the blue cheese on top and add the sliced strawberries. Gently mix together.
Pour in the dressing. Season with salt and pepper.