After making the Roasted Grape Vinaigrette, I was hungry for a salad. I tore up some Romaine lettuce leaves to form the base, shaved off a couple slices from a fennel bulb and chopped them up, shaved three asparagus spars with a peeler, sliced three strawberries (they were twice the length of regular strawberry) and layered it all on the lettuce. I added the Roasted Grape Vinaigrette, assed some salt and pepper and sprinkled with feta cheese (a bit more than usual because the package was so close to empty) and that was it.
The flavors are a good blend. The sweet strawberries are a delicious counter to the tangy feta, the fennel and asparagus complement each other and Romaine is always a good foundation. The vinaigrette is a perfect, sweet and tangy dressing.
This is a lovely breakfast. It could be made with just about any fresh fruit because tarragon is a sweet herb that loves to be in desserts and chèvre (goat cheese) and fruit is always divine. I am not sure this actually requires a recipe post, other than I suppose folks need encouragement to add some herbs to their fruits.
My best friend makes an amazing chocolate tarragon soufflé. A bit of tarragon in scrambled eggs is amazing. Some zucchini and tomatoes and tarragon is delicious, but really, nothing is tastier than a bit of chèvre, tarragon and some fruit. Tarragon has this delicious flavor somewhere between anise and vanilla that can’t be beat.
To make this, clean some strawberries and slice them in half. Take one sprig of tarragon and pull off the leaves and sprinkle on the strawberries. Use a fork to spread a bit of chèvre over the fruit and it’s done. And it’s delicious.
I dreamed about this salad before I made it. It was hot out and I was reading a book, cooled by a fan. I dozed through dinner, though I dreamt I made myself a salad of cucumbers and strawberries with a tart lemony vinaigrette. I sliced these strawberries twice, one in a dream and then later when I decided to make my dream-inspired salad.
This is a fast and easy salad. I sliced up 2 cups of fresh strawberries and 2 cups of English cucumber (but no reason you can’t use regular cucumber) and tossed them in a storage container.
I juiced two lemons and added the zest from one of the lemons. This gave me about 1/2 cup of lemon juice. To that I added about 1/4 cup of olive oil and 2 TBSP of sugar. I mixed it all together and then added 1 TBSP of white wine vinegar. I added this to the strawberries and cucumbers and shook them together.
I let rest in the fridge for about 30 minutes so the dressing could permeate everything. It was as sweet and tart as a lemon drop with rich fruity strawberry flavor and fresh, springlike cucumber. This made two servings.
Next time, I might use just half the dressing and reserve the rest for another salad.
It’s springtime and there were fresh strawberries at New Seasons. I decided to make a lovely salad with it.
I washed and tore up 5 romaine leaves to make a bed for the salad. I sliced up half a Gala apple and layered it over the lettuce. Then I cut two strawberries up and made a layer with them. I crumbled up about 1 ounce of chevre on top of that and tossed on a few toasted almonds. To dress the salad, I squeezed some lemon juice on top with a splash of olive oil. A bit of fresh grated pepper finished it off.
It’s fresh, sweet and the fruit and chevre are a perfect combination. The tartness of the lemon and pepper balance the flavors.
This is insanely delicious. When I finished lunch I was tempted to make another right away. It’s super easy taking less than 10 minutes from start to finish.
I already had some toasted almonds from a salad I made yesterday, but if you don’t have any, just chop about 5 or 6 almonds and toast in a dry skillet for a few minutes until they brown. You can toast the almonds while preparing the rest of the salad.
Using a vegetable peeler, I cut thin strips from 3 asparagus spears and layered half in the bottom of my salad bowl. I then cut two strawberries in thin slices and layered half of them. I took 4 pea shoots and pulled the leaves from the stems except for the tendrils at the top which I left whole. I chopped the leaves and layered on top of the strawberries. Then I put the rest of the asparagus and strawberries on top in layers. I cut thin slices from the top of a green onion, about 2 tbsps or so. I added about 1/2 ounce or so of chevre (goat cheese), crumbling it over the top. I sprinkled the almonds on top, squeezed a quarter lemon over the top and added some salt, pepper and a drizzle of olive oil.
The strawberries and the toasted almonds complement each other as does the chevre. Meanwhile the pea shoots and asparagus love the bit of lemon and oil and the sweetness of the chevre brings them together beautifully. It’s a fabulous mix of flavors and tastes like springtime in a bowl.