In searching for some Spring recipes to get us over of our Winter blues, I came across a slew of Spring salads. I rarely used to pay attention to salad recipes because I eat salad at least 5 days a week for lunch. But my friend Nicki brings wonderfully seasonal and flavorful salads when she comes to dinner and my sister recently requested I make a salad for a shower she is hosting. Nicki & Diane opened my eyes to the possibility that salad can be more than just the same old lunch item I am accustomed to eating every day.
Now that it actually feels like Spring (it didn’t for a while there!) I wanted to find a Spring inspired salad to enjoy, using the fresh produce that is coming into season. For this salad, a mix of baby lettuces and strawberries bring Spring into the salad bowl. And feta cheese always works well in salads. I was a little leery of using smoked almonds in it and I seriously contemplated using just lightly salted ones, as I am not a huge fan of the smoky flavor of many barbecued meats and sauces. Ultimately, I decided to follow the recipe as it was written and Eric & I are both glad we did! The smoked almonds really added to the salad and they work well with the Dijon & honey vinaigrette. They do not overpower the delicate flavor of the baby lettuces or the subtle sweetness of the strawberries, but enhance the salad overall for a wonderful first course, side dish, or even the main event!
Baby Lettuces with Strawberries, Feta & Almonds
Baby Lettuces Salad with Strawberries, Feta & Almonds (adapted from foodandwine.com) Time Required: 20 minutes, Serves : 8
Ingredients:
- 2 teaspoons Dijon mustard
- 1 teaspoon honey
1 small shallot, minced- 2 tablespoons red wine vinegar
- 1/3 cup extra-virgin olive oil
- salt & freshly ground pepper, to taste
- 6 ounces assorted baby lettuces (about 12 cups)
- 1 quart strawberries, hulled and thickly sliced
- 4 ounces (about 1 cup) feta, crumbled
- 1 cup smoked almonds, roughly chopped
Preparation:
In a small bowl, whisk together the mustard, honey, shallot, and vinegar. Whisk in the olive oil, then season the dressing with salt and pepper.
Whisk together the dressing ingredients.
Put the lettuces in a large bowl. Add the strawberries, feta, and almonds.
Add the salad ingredients to a bowl.
Drizzle the dressing over the salad, toss well, and serve.
This is a delicious Spring salad!
Spring has arrived in our salad bowl! ~Linda
Baby Lettuces Salad with Strawberries, Feta & Almonds (adapted from foodandwine.com) Time Required: 20 minutes, Serves : 8
Ingredients:
- 2 teaspoons Dijon mustard
- 1 teaspoon honey
- 1 small shallot, minced
- 2 tablespoons red wine vinegar
- 1/3 cup extra-virgin olive oil
- salt & freshly ground pepper, to taste
- 6 ounces assorted baby lettuces (about 12 cups)
- 1 quart strawberries, hulled and thickly sliced
- 4 ounces (about 1 cup) feta, crumbled
- 1 cup smoked almonds, roughly chopped
Preparation:
In a small bowl, whisk together the mustard, honey, shallot, and vinegar. Whisk in the olive oil, then season the dressing with salt and pepper.
Put the lettuces in a large bowl. Add the strawberries, feta, and almonds. Drizzle the dressing over the salad, toss well, and serve.