This weekend, our plans to make a strawberry pie got interrupted, and no piemaking ever happened. We were thus left with the delightful problem of too many strawberries. There weren't quite enough for canning, and too many just to eat on our morning cereal, so instead we've been putting them in our salads at dinner.
It's hardly a new thought to put fruit in salad, but, strawberries work especially well. They form a natural marriage with herbs, especially basil and tarragon. And the strawberry and balsamic combo is well-celebrated.
At this time of year, their natural sweetness is a great foil for bitter greens like all that peppery arugula you're harvesting. When the strawberries are sweet enough, you can almost convince yourself that your healthy salad is a decadent dessert!
We've been mixing wild greens with strawberries and almonds, and tossing it all together with an improvised tarragon basil vinaigrette. Here are a few other strawberries-in-salads recipes to get you started:
• The picture above is Gourmet's strawberry and arugula salad with hazelnut dressing
• Food Blogga gives us a seductive strawberry salad.
• Eating Well pairs strawberries with arugula, walnuts, and Parmesan.
• The Houndstooth Gourmet puts together Watercress, strawberries, gorgonzola dolce and then gilds the lily by adding candied pecans. What was that about dessert?
Image: Rita Maas/Gourmet