Friday, May 31, 2013

Rosie Makes Strawberry Salad.

Rosie is on a streak of strawberry recipes.
That strawberry farm across the bridge in Currituck
opened recently for pick-em-yourselves
and Mr. Hawthorne and I take full advantage.

There's nothing more delicious
than biting into a bursting ripe, achingly juicy,
 sun-warmed strawberry.

Today's lunch is a mixed greens salad
with sliced strawberries and red grapes,
toasted walnuts, and crumbled bleu cheese
with a Strawberry Balsamic Vinaigrette.

If you're not a fan of the bleu,
substitute goat cheese or fresh mozzarella.

 Rosie's Strawberry Salad
mixed salad greens
baby spinach
micro greens
sliced strawberries
sliced red grapes
toasted walnuts
crumbled bleu cheese (optional)
goat cheese or fresh mozzarella
 Strawberry Balsamic Vinaigrette

Strawberry Balsamic Vinaigrette
1 cup sliced strawberries
juice of 1 lime
1 TB balsamic vinegar
1 TB honey
1 tsp Dijon mustard
1/4 cup fruity extra virgin olive oil
Combine all ingredients and process
until you have a smooth, pourable dressing.

Outside on the deck,
I have a terra cotta planter's shallow base
seeded with micro greens.

These will give a nice peppery punch to my salad.

I planted both a mild and a spicy mix of micro greens.
The mild mix contains beet bulls blood,
pak choy, cabbage red ace, kohlrabi, and Swiss chard luculluc.
The spicy mix contains sawtooth mustard, peppergrass cress, 
cabbage red acre, mustard red giant, and radish China rose.


SweetPhyl said...

Did I see "extra virgin" in there? Holy Cow, did you convert?

Rosie Hawthorne said...

Yes you did, SweetPhyl. And yes, sorta.

Mr. Hawthorne got an offer for six 16.9 oz. bottles of Olio Carli Extra Virgin olive oil for $29.95.

But wait! He got free shipping!

But that's not all! He got a free ceramic olive oil dispenser!

And there's more!! He got a free 8-inch non-stick deep skillet!!!

I tried the oil and I liked it.

Lea said...

Mmm, looks so good! Cool and refreshing!

SweetPhyl said...

Dang Rosie, that's a deal! Mr. Hawthorne done GOOD...and EVOO is dang delicious!

Rosie Hawthorne said...

Phyllis, I need to go to an EVOO tasting.

I had one that tasted like turpentine one time. Usually I want something mild - so I use the ELBOO.
That's Extra Light Bertolli Olive Oil. The acronym hasn't made it yet into the mainstream culinary lexicon, but it's only a matter of time. Look out, Rachael Ray.