Recipes · Salads
Local Strawberry And Beet Salad
From the featureA Spring Palette
- Chef / source
- Brys Stephens
- Serves
- 6
- Meal
- Salads
- Issue
- April 2012
Ingredients
- 4 oz. arugula (Ambrose Family Farm)
- 10 small red beets, stemmed and quartered (Thackeray Farms)
- 1 medium Chioggia beet, thinly sliced
- 10 strawberries, sliced (Ambrose Farm)
- 1/4 cup pickled red onions (find recipe at charlestonmag.com)
- 1/4 cup crumbled Mindoro blue cheese
- 3 Tbs. raspberry vinegar
- 3 Tbs. extra-virgin olive oil
- Kosher salt and black pepper, to taste
- 1/2 cup pecans, toasted
- 1 Tbs. micro basil (Sweet Bay Farms)
Method
In a large bowl, toss first eight ingredients to combine and season with salt and pepper.
Garnish with toasted pecans and basil.
With the first flush of spring, chef Matt Russell has put together a lineup celebrating the Lowcountry’s bounty. His menu starts with a salad. Strawberries from Ambrose Family Farm contrast with rich blue cheese, peppery arugula, and tangy pickled onions. Heirloom beets round it out with an earthy sweetness.
