This strawberry salad made a lovely contribution to my book group’s brunch this month. I wanted to make a salad that tasted summery and looked beautiful, and this recipe did the trick!
For the greens, I went with a mix of baby spring greens. The strawberries I used were rather large, so I sliced them instead of quartering them. I’m loyal to a mild goat’s milk feta that I love. Goat’s milk is also easier to digest than cow’s milk, so it’s a great alternative for people with sensitivities. (Note: this is not the same as lactose-free, it’s just generally easier to digest.) If you’re nervous about using shallots in the dressing—don’t be. The sharpness of shallots adds a needed contrast to the sweetness of the strawberries. As long as they’re properly minced, you’ll be glad you used them. Soaking sliced shallots in ice water for 10 minutes before mincing them will also lower the intensity if you prefer a milder flavor.
Surprisingly, my local grocery store was out of smoked almonds, so after considering my options I decided to go with Marcona almonds. These Spanish almonds are soft and sweet, and typically fried and heavily salted. They added the crunchiness and saltiness that the smoked almonds would have, but I prefer their mildness to the heavy smoky flavor of smoked almonds. They’re also soft enough that my lazy-self didn’t need to chop them first.
This salad was a cinch to make and good the next day, as long as you keep the dressing on the side until serving. I hope you enjoy it as much as I did!
Baby Lettuces with Feta, Strawberries, and Almonds by Jeff Banker
Food and Wine June 2012