A couple weeks ago several of the writers and editors of The Kitchn gathered in New York for a late spring brunch. It is always wonderful to be face-to-face with the fellow writers that we usually only "see" virtually! And of course food had to be included, right?
Here is part of my own contribution: a quick twist on a strawberry salad, with arugula mixed in for a spicy, savory touch, and a creamy dressing of fresh ricotta and lemon. But there's more: see photos of Nora S.'s impressive rhubarb turnovers, and Nora M.'s limoncello spritzer too!
I was in a strange kitchen, on my own in New York City, so I wanted to keep my own brunch contribution easy and quick, but I also wanted to do something a little different. Fresh fruit — strawberries! — were definitely in order, but I wanted to dress it up with a little something different.
I picked up several cartons of fresh strawberries and added a few handfuls of raspberries, and almonds for a soft crunch. I decided to add baby arugula too; its fresh spiciness is a nice complement to the sweet berries. I looked for lemon Stilton to crumble into the salad, but Whole Foods didn't carry it. So instead I substituted a block of fresh, creamy and crumbly ricotta. I zested in a lemon and added a couple tablespoons of sugar. We served this dressing on the side (forgot to take a photo!) and the brunch guests dolloped spoonfuls on their bowls of berries and greens.
I really liked how it turned out; it was a fresh, slightly different take on the standard bowl of strawberries and cream.