This may seem like an unlikely pairing, but sweet strawberries and earthy spinach are a natural match. The key is simplicity—let the flavors shine. A light balsamic vinaigrette ties everything together, with the option of adding toasted sesame oil and a splash of soy sauce for a subtle Asian twist. Use your sharpest knife to slice the berries so they keep their shape and look as good as they taste.
INGREDIENTS:
8-10 cups cleaned and ready-to-go baby spinach leaves
2 to 2 1/2 cups strawberries, stemmed, cleaned, and sliced tip to stem into 1/8 inch thick slices
1/2 cup sliced roasted almonds
1 cup Sesame Balsamic Vinaigrette or Honey Mustard Balsamic Vinaigrette
Large flake salt and pepper to taste
METHOD:
In a large bowl, toss spinach with just enough dressing to lightly coat the leaves. Divide among four plates.
Place strawberries in the same bowl. Add a touch more dressing if needed and toss gently to coat. Distribute evenly over the spinach.
Scatter almonds over each salad.
Finish with freshly ground pepper and a few flakes of sea salt. Serve immediately.
CHEF’S NOTES:
- Keep additions light: oyster mushrooms (torn into shreds) or thinly sliced button mushrooms work well.
- Tender arugula leaves, arugula sprouts, or frisée add depth and contrast.
- Use a mild oil for your vinaigrette; a strongly flavored olive oil can overpower the delicate balance of flavors.
YIELD: 4 servings
