First, I gave you strawberry scones. I then turned those leftover strawberries into a tasty strawberry balsamic vinaigrette and those scones turned into my love handles. I now give you another installment of {re-eatables}- more strawberry options! This was the first salad I made for my 3 day salad challenge.
If you choose to make this, use the nicer strawberries for the salad and uglier ones for the vinaigrette.
This whole dish comes together really fast- with the exception of the shallots. Omit them if you don't have the time. The pistachios also lend a nice crunch.
If you do make the shallots, plan on extra because they are the best little onion rings you'll ever have.
INGREDIENTS: (serves 1)
- 1 large handful of wild arugula
- 8 strawberries, washed, hulled and sliced
- 1 tbsp. pistachios, roasted, salted and shelled
- 1 oz. feta, cut in small cubes/crumbled
- 3 large basil leaves, torn
- crispy shallots to garnish
- strawberry balsamic vinaigrette, to taste
- kosher salt & pepper, to taste
-Gently mix together arugula, strawberries, pistachios, feta, basil, crispy shallots and strawberry vinaigrette.
-Season to taste with salt and pepper.
-Top with additional crispy shallots.
For the strawberry balsamic vinaigrette:
INGREDIENTS: (makes about 1 cup)
- 8 medium strawberries, sliced
- 1 tbsp. Dijon mustard
- 2 tbsp. white balsamic vinegar
- 4 t. olive oil
- pinch of kosher salt
-In a small food processor or blender, blend strawberries, dijon mustard, white balsamic and salt until smooth.
-Slowly drizzle in olive oil as it’s still blending, until fully incorporated.
-Strain.
-Can be refrigerated for a few days/ freezes well.
For the crispy shallots:
INGREDIENTS: (makes about ½ cup)
- 2 medium shallots
- flour to coat (preferably Wondra flour but All Purpose works)
- 3 cups canola oil
- 1 cold stick butter
- kosher salt, to taste
-Slice shallots thinly on a mandolin. Gently pat dry with paper towel.
-In a large saucepan on medium heat, add the oil and butter.
-When the stick of butter completely melts, coat shallots with flour. (Do this right before you add them to the oil to avoid gloppy shallots).
-Shake off excess flour.
-Add the shallots to the oil and stir with slotted spoon, evenly spreading them around the pan.
-Set up sheet tray with paper towel to drain finished shallots.
-Fry for 10- 15 minutes or until golden brown. (These take longer than you’d expect.
There should be small bubbles rather than the large bubbles you get when you traditionally deep-fry something. If it starts foaming, just mix it around with your spoon and slightly lower the heat). -When golden brown, remove with slotted spoon and place on sheet tray with paper towels. Sprinkle with salt. -Can be stored at room temperature in an open-aired container.
Note: the recipes for the strawberry balsamic vinaigrette and crispy shallots make way more than needed for this salad. Make less or reserve extras. Or make more salad.
