I’ve been trying to cook with more in-season ingredients and it has made a world of difference. I know I sound like I’m standing on a soap box preaching about how good it is to source locally and seasonally, etc. But honestly, the food tastes better. I wouldn’t say it if it wasn’t true.
I ate pizza for three days straight last week, so I decided to switch things up on Saturday and make a salad. I bought some strawberries and lettuce at the farmers’ market and then used some leftover raspberries to make the dressing.
This is one of the best salads I’ve ever made. My standard for good salads is that they make you forget that you’re eating a salad, and this one met the bar. The strawberry, goat cheese and almonds go well together and the vinaigrette adds a little extra sweetness.
I would splurge on the champagne vinegar if you don’t already have some. It adds more flavor to the dressing and goes well with the berries.
In other news, it’s Monday. That means something different to all of us, but this song will get you through whatever the day throws your way. I like the weird duck sounds in the background.
Strawberry Salad with Raspberry Vinaigrette (slightly adapted from Naturally Ella)
for the dressing:
1/3 cup fresh raspberries
3 tablespoons champagne vinegar
3 tablespoons sunflower oil
1 tablespoon honey
¼ teaspoon salt
for the salad:
3 to 4 handfuls loose leaf or shredded lettuce
2 cups quartered strawberries
¼ cup goat cheese, crumbled
¼ cup toasted almond slices
In a blender, combine ingredients for the dressing. Let sit for 10 minutes so that raspberries can thaw slightly. Puree until smooth then taste and adjust honey/salt levels if desired.
In a large bowl, combine the lettuce with the strawberries, goat cheese, and almonds.
Drizzle a couple tablespoons of the dressing over the salad. Save leftover dressing for use on more salads. Enjoy!