This salad is really delicious! I have made it a few times, and the homemade strawberry vinaigrette really adds the special touch.
Another great thing about this recipe is that it is easily tweakable (if that is even a real word…). This time around, I subbed out a few ingredients and it was great both ways! I’ll include what the original recipe calls for in case you want to use it instead.
So, here are your ingredients!
Lettuce of your choice, goat cheese (could sub for feta or blue), STRAWBERRIES :), sugar, white wine vinegar, canola oil (or other light flavored oil), and pine nuts (original recipe calls for candied pecans, which add a delicious sweet touch to this salad…which I was not in the mood to make that night..)
If you’re using pine nuts, you’ll first need to toast them. Just place them in a single layer on a casserole pan or cookie sheet and put them in the over for a few minutes at 375 degrees..or the quicker version would be to put them in on broil…but be sure to watch them so they don’t burn! It will only take a couple of minutes!
Let them cool and get started on the vinaigrette. Cut up about half of your strawberries into small chunks..at least quarters. It will be easier if you chop them a little smaller. Put them in a small bowl and mash them up with a fork. Slice the rest of the strawberries and throw them into a large bowl with the lettuce.
Add your sugar, oil, and vinegar and whisk together. Vinaigrette complete!
Set aside and assemble the rest of the salad. Just toss in the nuts and cheese and you’re good to go! I usually toss the salad with the dressing in the large bowl to make sure all components are evenly coated. But if you aren’t sure if you will eat it all…I’d advise serving it in large enough bowls so you can toss each one individually. That way you can save the salad for leftovers and the vinaigrette separately without worrying about wilting the lettuce.
Delicious and refreshing! Perfect for summer!
1/2 c pine nuts, toasted (or 1/2 pecans, 1 egg white, and 1 tbsp sugar to make candied pecans)
1 pound strawberries
2 tbsp white wine vinegar
1 tsp sugar
1/4 canola oil
1 package lettuce (about 12 oz)
1/2 crumbled dry goat cheese
Remove and discard strawberry tops. Cut into small chunks. Place about 1/2 c of the chopped strawberries into a small bowl and smash with a fork until they are in smaller pieces. Add the sugar and vinegar to the bowl. Stir well. Slowly add the oil, mixing briskly with a whisk or fork.
Place lettuce, goat cheese, pine nuts, and remaining strawberries in a large bowl. Add the vinaigrette just prior to serving and toss until well combined.