This salad, adapted from Heidi Swanson'sSuper Natural Every Day (10 Speed Press 2011), is perfect when strawberries are at their peak, which would be now. When the season is over, throw in a few dried strawberries. Strawberries and balsamic vinegar are a perfect couple. Substitute good goat cheese for the Parmesan if you prefer.
Makes 4 servings
1 shallot, finely chopped
1/4 teaspoon freshly ground black pepper
Scant 1/2 teaspoon fine-grain sea salt
3 tablespoons balsamic vinegar, preferably aged
3 tablespoons extra-virgin olive oil
5 handfuls (about 2 1/2 ounces) mixed salad greens
1/3 cup slivered almonds, toasted
12 small to medium strawberries, hulled and sliced pencil thick
1/3 cup shaved Parmesan cheese curls
Whisk together shallot, pepper, salt and balsamic vinegar in a small bowl and set aside for 5 to 10 minutes. Whisk in the oil, a little at a time, until the dressing comes together.
Just before serving, combine most of the dressing with the salad greens in a large salad bowl. Toss gently but thoroughly to be sure all the lettuce is coated. Add the almonds, strawberries and Parmesan, and gently toss once or twice more just enough to coat and distribute equally throughout the bowl.
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