There are so many interesting ways of putting together salads beyond the typical cucumber, cabbage, etc repetition…and today, I take you on one of those journeys. Not a carrot in sight.
For the salad (Serves 2 – 3):
– Lettuce (preferably iceberg)
– Rocket (also known as Arugula or Roquette)
– Baby Spinach
– 10 strawberries
– Feta cheese cubes (about 1.5 tbsp)
– Walnuts
– Zest of 1 lemon
For the dressing:
– 4 Strawberries
– Honey (1 – 2 tbsp)
– Salt (a pinch)
– Black pepper (a pinch)
– Juice of 1 lemon
– Olive oil (1.5 tbsp)
1) Let’s begin with the dressing. Crush your 4 berries in a bowl then add your salt, black pepper and honey and whisk together.
2) Wash and grate the zest of your lemon, taking care to not go too far because the white pith is quite bitter. Add half of this to your dressing as well as the lemon juice.
3) Pour in the olive oil while constantly whisking. Give it a taste; if you want it sweeter then just add a little more honey. Set aside till the salad is ready.
4) Wash and shred 2 handfuls of the lettuce. Wash your rocket and baby spinach leaves and drain all the vegetables. Set these aside in your salad bowl.
5) Wash and de-stalk your remaining strawberries and then slice them diagonally.
6) Put a pan on high heat and chuck in about a handful of walnuts to toast them. These will add a bit more crunch to your salad. No oil involved! Keep watch over this so they do not burn – the toasting should only take about 15 seconds.
7) Time to assemble it all. Add your berries to your salad bowl. Throw in your feta cubes and crumble in your toasted walnuts.
8) Lightly coat your salad with your dressing, taking care not to drown it. Give it all a careful toss.
8) Top it all off with the remaining lemon zest which adds more colour and quite a welcoming kick to the sweetness.
Plate up folks. That’s healthy, sweet and appealing that you have set right before your eyes.
Who ever said salad had to be boring???! Not you. Not me.
Chef Jeff
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