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. 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. The delicate, sweet/tart flavors of any berry contrasts nicely with the textures of greens as well as the colors. Be creative, and enjoy!
1 cup fresh local berries of choice (strawberries, raspberries, blueberries...)
1 teaspoon local honey
1/2 - 1 teaspoon good quality balsamic vinegar
1/4 - 1/3 cup extra virgin olive oil
1 tablespoon balsamic vinegar (at least 8 years aged, older even better)
1/4 teaspoon sea salt
few grindings of pepper
1 teaspoon raw sugar or honey, to balance the flavors
2-3 really ripe berries, finely diced or smashed
fresh local greens
fresh brie or goat cheese, if desired (or diced cooked chicken or meats, salami, etc.)
semi-coarse sea salt (coral or black, or herbed)
Put the 1 cup of berries in a bowl. Toss with the honey and the 1/2 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 and diced meats if using. Drizzle with the dressing and sprinkle with a few grains of the semi-coarse salt.
Recipe created 2009-09-16.
