A beautiful and zippy strawberry salad with chèvre crumbles, handfuls of fresh herbs, punchy red onion slivers, savory-sweet pepitas, lots of black pepper, and a perfectly emulsified balsamic vinaigrette.
Recipe Type:
Salad
Keyword:
strawberry salad
Makes: 4generous servings
Author: Elizabeth Stark
Ingredients
Vinaigrette
2tablespoonsvery finely minced red onion
2tablespoonsaged balsamic vinegar
2teaspoonshoney
1/4teaspoonsalt,plus more to taste
1/2teaspoonfresh ground black pepper
1/4cupextra virgin olive oil
Pepitas
1/3cupraw,hulled pepitas (aka pumpkin seeds)
1teaspoonextra virgin olive oil
½teaspoonAleppo pepper flakes
1/4teaspoonsalt
1teaspoonhoney
Salad
8cupsred or green leaf,or romaine lettuce, torn into bite size pieces
1/2cupparsley leaves,rough chopped
2tablespoonsmint leaves,chopped
1/2a red onion,cut into paper thin slivers
1quartstrawberries,hulled and sliced 1/4-inch thick
1/2cup(4 ounces) crumbled chèvre
Instructions
First, start the vinaigrette. Mince the onions very finely, almost into a paste. Scrape the onions and any accumulated juices into a small mixing bowl. Add the balsamic, honey, salt, and pepper, and set aside for 5 - 10 minutes. Then, whisking vigorously, add the olive oil a very small drizzle at a time. Allow each oil addition to completely emulsify before adding more. As the mixture thickens, you can add the olive oil in more generous glugs.
To make the pepitas, set a small skillet over medium heat. Add the olive oil and pepitas. Once they start to sizzle and pop, add the honey, Aleppo pepper, and salt. Cook 1 - 2 minutes total, just until pepitas are golden and fragrant. Scrape into a shallow dish. Taste a seed or two and add salt as needed. Let pepitas cool undisturbed (they will cool into delicious little clumps).
To serve, toss the lettuce and herbs with several spoonfuls of vinaigrette. Add salt and pepper to taste. In another little bowl, toss the red onion slivers with vinaigrette and a pinch of salt.
Arrange the lettuce on a platter or in a shallow bowl. Layer the red onions, strawberries, pepitas, and chèvre. Drizzle with vinaigrette and gently toss. Taste and add more black pepper or a pinch of salt just before serving.
Once dressed, this salad should be eaten right away. If you’d like to have it a few nights in a row, prep the elements and combine them just before eating. The balsamic vinaigrette recipe can easily be doubled for nights of delicious salads.