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Author Notes: I put in 25 “Seascape” strawberry plants last year, and I’m so happy I did! The Seascape is an everbearing strawberry, so you get a very nice crop in the spring and the fall. I like to make this as a composed salad, so I’ve written the recipe for one salad. You can easily scale the ingredients up for 2-4 salads, or feel free to make this into a tossed salad for a larger group. —WinnieAb
Serves 1 salad
- 1- 1/2 cups loosely packed organic greens, cleaned and torn into bite-size pieces
- 3-4 trimmed and sliced (preferably organic) strawberries
- about 8 whole almonds, toasted (I used Marcona almonds with sea salt)
- crumbled Boucheron (or other goat’s) cheese
- freshly ground black pepper
- a generous drizzle of aged balsamic vinegar
- about 1 tablespoon of your best olive oil
- Place the salad greens on your serving plate and arrange the sliced strawberries on top. Add the almonds and the cheese and then fresh pepper from a few twists of your pepper mill. Drizzle all over with the aged balsamic, and then add the olive oil.
- This recipe was entered in the contest for Your Best Strawberries