The City Magazine Since 1975

Strawberry Salad

April 2023
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For the dressing: 
3 oz. strawberries, washed, dried, and hulled
1/4 cup sherry vinegar 
1 Tbs. local honey 
1 tsp. freshly ground black pepper 
1/4 cup extra-virgin olive oil
Kosher salt

For the salad: 
1/4 cup hazelnuts         
8 oz. strawberries, washed, dried, hulled, sliced 
14 oz. arugula, washed, dried, stems removed
10 oz. curly endive, washed and dried
Kosher salt
4 oz. goat cheese, crumbled 


For the dressing: 

Combine the strawberries, vinegar, honey, and pepper in a blender and blend on high. Turn to low and slowly drizzle in the olive oil. Season with salt to taste. (Note: This recipe can easily be made into a large batch that will keep in the refrigerator in an airtight container for up to seven days.)

For the salad: 

Toast the hazelnuts on a baking sheet in a 350°F oven until golden brown, about five minutes. Cool completely. 

Combine the berries and greens in a bowl. Add the desired amount of dressing, lightly season with salt, and gently toss to combine. Arrange the salad on a serving dish, making sure to expose some of the strawberries. Top with the crumbled goat cheese and toasted hazelnuts.