Summer

Feastivals' Special Salad

by:
July 29, 2014
Author Notes

This is the most popular salad I’ve ever served. It was created quite a few years ago when I was just getting started in the food business. For many years it was Feastivals’ “house salad.” It’s still a winner -- a little different, but not weird -- and provides a sweet/tart palate cleanser before dessert. —ChefJune

  • Makes 6 salads
Ingredients
  • Raspberry-Walnut Vinaigrette
  • 1 teaspoon Dijon mustard (I like Fallot.)
  • 1/4 cup raspberry vinegar (some drained from the strawberries)
  • 1/4 cup walnut oil (Tourangelle is wonderful)
  • 1/2 cup grapeseed or safflower oil
  • A pinch of sea salt and a few turns of freshly ground pepper
  • Salad
  • 1 head Boston lettuce, well washed and thoroughly dried
  • 1 bunch arugula, well washed and thoroughly dried
  • 1 red onion, very thinly sliced (I use the 2mm blade in the Cuisinart)
  • 1 pint organic strawberries, thinly sliced and marinated in 2 tablespoons raspberry vinegar
  • 1 cup walnut pieces, toasted
In This Recipe
Directions
  1. Remove pithy bottoms from Boston lettuce leaves, and remove any woody arugula stems. Drain the strawberries, and put the first five ingredients into a large, shallow bowl.
  2. In a small bowl, whisk together the mustard and vinegar, then add the walnut oil, whisking all the while. Continue whisking while dribbling in the grapeseed oil, then add the salt and pepper. Taste and correct the seasoning. Toss with the salad just before arranging on individual plates or salad bowls.

See Reviews

See what other Food52ers are saying.

Review
30+ years a chef, educator, writer, consultant, "winie," travel guide/coordinator