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
Dijon mustard (I like Fallot.)
raspberry vinegar (some drained from the strawberries)
walnut oil (Tourangelle is wonderful)
grapeseed or safflower oil
A pinch of sea salt and a few turns of freshly ground pepper
head Boston lettuce, well washed and thoroughly dried
arugula, well washed and thoroughly dried
red onion, very thinly sliced (I use the 2mm blade in the Cuisinart)
organic strawberries, thinly sliced and marinated in 2 tablespoons raspberry vinegar
walnut pieces, toasted
In This Recipe
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.
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.