See Also: Chicken Festival in San Juan Bautista 2009 · Cooking Club · Salads
Berry Salad of the Season
From Dorothy McNett's recipes at www.dorothymcnett.com. Eat more fresh berries! Here in Central California, we generally have a constant seasonal supply of wonderful berries to toss into salads such as this one, also using local fresh greens. I especially like tender baby mixed greens with this salad as the delicate, sweet/tart flavors of any berry contrasts nicely with the textures as well as the colors. Be creative, and enjoy! This recipe serves 2-4.
1 cup fresh local berries of choice (strawberries, raspberries, blueberries...)
1 teaspoon honey
about 1/2 teaspoon good quality balsamic vinegar
2-3 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar (at least 8 years aged, older even better)
1/4 teaspoon unrefined sea salt
few grindings of pepper
1 teaspoon crystalline brown sugar or honey, to balance the flavors
2-3 really ripe berries, finely diced or smashed
fresh local greens, washed and spun dry
fresh brie or goat cheese, if desired (or diced cooked chicken!)
semi-coarse sea salt (coral or black, or herbed)
Put berries in a bowl. Toss with the honey and the1/2 teaspoon of balsamic. Set aside. In measuring cup, whisk together the olive oil, 1 tablespoon balsamic, sea salt, pepper, sugar or honey and the diced or smashed berries, whisking to make the dressing. Arrange the greens on individual plates, place the marinated berries on the side and put on a small round of brie or goat cheese. Or, arrange chicken pieces, if using. Drizzle with the dressing and sprinkle with a few grains of the semi-coarse salt.
Recipe created 2009-09-16.
