Saturday I was whisked away to Franklin's for a Mother's Day Eve dinner. I chose the cosmo and Samantha's Strawberry Salad. This salad was the nightly special. A combo of strawberries, pecans, bacon, blue cheese on a mix of lettuces with a buttermilk dressing. Yeah. It pretty much rocked. It rocked so much that I wanted to attempt it the very next night, but maybe a bit lighter. Mainly because we had already noshed on bacon Sunday morning, and the idea of 3 meals in a row of bacon, sounded, well, less than healthy. Another reason to make it a bit lighter was the fact that I didn't have blue cheese in the fridge, and I am on a "make what you've got kick" (the downside of this is that last night we had tater tots and soy nuggets because they've been living in our freezer for several months now). But back to the salad. As luck would have it, we got our first farmer's market strawberries Sunday. They were beauties too!
I know I need a better name for this salad, and I will gladly accept offers. I was going to call it Strawberry Salad, but then that reminded me of that weird strawberry jello and pretzel concoction.
Sunday's Strawberry Salad, makes 2 medium sized salads
1 Tbsp olive oil
1 Tbsp canola oil
1 Tbsp balsamic vineager
6 mint leaves, washed and thinly sliced
1/2 big head of romaine lettuce, washed and torn
8 strawberries, cleaned, hulled, sliced
12 pecans, toasted if you like
1 slice of red onion, diced
1 cubic inch of ricotta salata, minced (a bit of feta would be a wonderful substitution, or go with the blue cheese if you've got it)
Mix oils, vinegar and mint together with a whisk to combine. Set aside. Mix remaining ingredients in a salad bowl. Pour on oil mixture, toss, serve, enjoy!
Recent Comments