Recipe: Spinach and Strawberry Salad Fruit Slinger, Chicago
The Fruit Slinger blog, one of our favorite summertime reads, is back for another season of commentary from the front lines of the Chicago farmers’ markets.
But the Fruit Slinger doesn’t just sell the fruit – he knows a thing or two about preparing it, too. Below, he’s shared a salad recipe that highlights our current favorite ingredient: Strawberries!
Spinach and Strawberry Salad with Poppy Seed Dressing
2 Tablespoons vinegar
6 Tablespoons oil
2 Tablespoons poppy seeds
2 Tablespoons finely minced onion
Olive oil for sauté pan
Salt and pepper
Wash the spinach and tear into bite-sized pieces. Wash and then hull the strawberries: Remove the green top and part of the white core below it. Slice the berries. Toss berries into spinach.
In a small pan, toast the poppy seeds over low heat, until just fragrant. Remove from pan and set aside. To the same pan, over low heat, add a bit of olive oil and sauté the onion until soft.
To a blender, food processor or bowl with a whisk, add the vinegar, along with a bit of salt and pepper. Pour the oil in a thin, steady stream into the vinegar. If you’re doing it by hand, whisk vigorously while adding the oil. If you’re using a blender of food processor, turn the machine on before adding the oil.
When the oil and vinegar have come together, add the poppy seeds and onion and give the mixture another quick whirl or stir. Taste and add more salt and pepper if necessary.
(Images: Daniel Shumski, Fruit Slinger)