Recipe Background
Strawberry Crunch Salad: A refreshing, vibrant salad perfect for new beginnings.
The first time I prepared this Strawberry Crunch Salad, it was for a 'Welcome to Summer' lunch right after we'd moved into our new house. That morning, a fresh breeze came through the open windows, and I knew I wanted something light and refreshing. Strawberries were just coming into season, and I had a basket of them sitting proudly on the counter, their sweet scent filling the kitchen. A splash of champagne vinegar thrown into the dressing whispered indulgence, while freshly grated garlic added a bite that mingled happily with the smooth Dijon mustard. It all seemed fitting for a new beginning.
Working with the ingredients felt like rediscovering old friends. Candied almonds added a crunch that reminded me of childhood fairs, but here, sophistication was key, so I kept a close eye to avoid burning. Slicing avocados and crumble-goat cheese, the textures unfolded like an art project. Later, I learned that chilling the salad for a few moments before serving really brought all the bright flavors together. When I finally presented it to my family, it felt as if I had painted summer onto a plate. Watching them dig in, I reflected on how food always seems to weave itself into our most cherished memories.
Ingredients
For the champagne vinaigrette:
- 3 tablespoons champagne vinegar
- 2 tablespoons honey
- 1/2 lemon juiced
- 1 teaspoon Dijon mustard
- 1 clove garlic freshly grated
- kosher salt to taste
- black pepper to taste
- 1/2 cup olive oil
For the salad:
- 2/3 cup almonds sliced or slivered
- 3 tablespoons sugar
- 10 ounces arugula
- kosher salt to taste
- black pepper to taste
- 8 ounces strawberries hulled, quartered or chopped
- 1 avocado chopped
- 2 ounces goat cheese crumbled
- 1/3 cup pistachios roasted and salted, chopped
Directions
- In a large bowl, add the champagne vinegar, the honey, the lemon juice, the Dijon mustard, the garlic, the salt, and the black pepper and whisk to combine.
- Slowly stream the olive oil into the champagne vinegar mixture, while whisking constantly, until the dressing comes together and is creamy and emulsified.
- In a nonstick skillet over medium heat, add the almonds and the sugar and cook, while stirring constantly, until the sugar melts and caramelizes to coat all of the almonds, about 6-8 minutes. Keep a close eye on the almonds as they can burn quickly.
- Transfer the almonds to a piece of parchment paper and let them cool.
- Break the almonds into pieces if they have hardened into a clump.
- In a separate large bowl, add the arugula, the salt, and the black pepper, and toss to coat.
- Add the strawberries, the avocado, the goat cheese, the pistachios, and the candied almonds to the arugula, arranging to your liking in a serving dish.
- Drizzle the champagne vinaigrette over the salad mixture and toss well.
- Serve.
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