strawberry salad2

If you like fruit in savoury dishes, this salad is for you. With only four main ingredients, it is crucial to go for quality and use a few tricks to enhance the flavour – but believe me, it’s worth it! I made it as a take-along to a potluck Thanksgiving, it certainly turned out dressy enough to look elegant on the table. In fact, I may just make it again as part of my low FODMAP Christmas feast!

Strawberries all’Italienne

(Yield: 5-6 portions, preparation: 10 minutes, total time: 10 minutes, difficulty: easy)

  • 1.5 cups washed arugula
  • 1/4 cup toasted pine nuts
  • 1 cup strawberries
  • 1/4 cup parmesan shavings
  • 1 1/2 tablespoons balsamic vinegar
  • 1 1/2 tabelspoons olive oil
  • salt and pepper to taste

strawberry salad

The secret to achieving a great depth of flavour lies in the strawberries and parmesan, and to a lesser extent in the dressing. For the fruit, make sure it is ripe – it’s best to buy the berries a day or two in advance and leave them out for a night, then store them in the fridge. As for the parmesan, you’ll achieve best effects when using a block of sharp, very mature cheese with a crumbly texture. The olive oil should be of an earthy, strong variety, and the balsamic vinegar should not be too sweet so as to not overpower the delicate sweetness of strawberries.

Once you’ve gathered the ingredients, the rest is simple. Prepare the parmesan shavings using a vegetable peeler and cut the each strawberry into 4-6 pieces, depending on size. Mix these with arugula and toasted pine nuts and dress immediately before serving.

For a little variety, you can replace the strawberries with raspberries, add walnuts instead of pine nuts, or use sharp blue cheese (e.g. Stilton or Danish Blue) instead of parmesan.

 

 

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