Recipes · Desserts
Strawberry Salad
- Chef / source
- Recipe by chef Joe DiMaio of Charleston Bay Gourmet
- Serves
- 6
- Meal
- Desserts, Sweets, Snacks
- Issue
- April 2023
Ingredients
For the dressing:
3 oz. strawberries, washed, dried, and hulled
1/4 cup sherry vinegar
1 Tbs. local honey
1 tsp. freshly ground black pepper
1/4 cup extra-virgin olive oil
Kosher salt
For the salad:
1/4 cup hazelnuts
8 oz. strawberries, washed, dried, hulled, sliced
14 oz. arugula, washed, dried, stems removed
10 oz. curly endive, washed and dried
Kosher salt
4 oz. goat cheese, crumbled
Method
For the dressing:
Combine the strawberries, vinegar, honey, and pepper in a blender and blend on high. Turn to low and slowly drizzle in the olive oil. Season with salt to taste. (Note: This recipe can easily be made into a large batch that will keep in the refrigerator in an airtight container for up to seven days.)
For the salad:
Toast the hazelnuts on a baking sheet in a 350°F oven until golden brown, about five minutes. Cool completely.
Combine the berries and greens in a bowl. Add the desired amount of dressing, lightly season with salt, and gently toss to combine. Arrange the salad on a serving dish, making sure to expose some of the strawberries. Top with the crumbled goat cheese and toasted hazelnuts.
