Yay! It is strawberry season! Juicy, red, beautiful, hand picked strawberries. Desserts come to mind and strawberries with alcohol sprinkled, I mean splashed, come to mind. My first thought was to make scones or a pie but then I switched to food and dinner and decided on a strawberry salad with a nice strawberry dressing. I have made this salad many times in the past and have always used spinach, red onions, tomatoes, and strawberries. This time I used arugula and I omitted the onions. Simple yet delicious salad and ready in a few minutes. I put the sliced strawberries, salt, pepper, red wine vinegar, walnut oil and olive oil in a blender. You can use a food processor.
I then sliced more strawberries and placed them on top of the arugula and topped it off with the dressing and some toasted walnuts and pecans. I think the walnut oil lent a good, but not strong, nutty flavor to the dressing. I always make this dressing with dijon mustard but this time I wanted more of the strawberries to shine through.
My beautiful Spring salad. But, hey, don’t stop there. A nice spread is not only appealing to the eye but opens up your appetite and gets all the good feelings going. I saw this crusty wonderful baguette at the farmers market and had to snatch it up. Some brie, some goat cheese and guava paste, gorgeous tomatoes, and a delicious olive spread. Oooh, don’t forget honey and butter, and voila! Dinner is served 🙂
Preparation Time: In a jiffy
Feeds 2 people (or 1 if you are especially hungry)
Arugula (I used half of a 4 ounce bag)
Strawberries, sliced (for the salad and the dressing)
*Walnut oil (I also added a little olive oil)
A few splashes of red wine vinegar
Walnuts (broken up or whole and toasted)
Pecans (broken up or whole and toasted)
You can use slivered blanched almonds or pine nuts or a combination of all. Try it with flax, sesame, pumpkin or sunflower seeds. I bet some chopped dried cherries would work as well.
1. Arugula and some of the sliced strawberries go in a bowl.
2. Put the rest of the sliced strawberries and all ingredients, except nuts, into a blender or food processor and mix until combined. Pour on salad. Toast the walnuts and pecans. Sprinkle on top and enjoy!
Note: Make sure to put the walnut oil in the fridge after you open it. .