Californian Strawberry and Spinach Salad recipe
information
Many chefs in California delight in creating imaginative dishes by combining unusual ingredients. This eye-catching salad is easy to prepare, and can be served as a light starter or side salad.
ingredients
Spinach and fruit combine to create an exotic salad.
2 oz (50 g) shelled whole fresh almonds
8 oz (225 g) fresh young spinach
1 lb (450g) ripe strawberries
1 bulb fennel
8 oz (225 g) fresh young spinach
1 lb (450g) ripe strawberries
1 bulb fennel
For the Dressing
Juice of 1/2 orange
1 teaspoon smooth French mustard
2 tablespoons virgin olive oil
1 tablespoon fruit vinegar or white wine vinegar
Salt and freshly ground black pepper
1 teaspoon smooth French mustard
2 tablespoons virgin olive oil
1 tablespoon fruit vinegar or white wine vinegar
Salt and freshly ground black pepper
method
1. Roast the almonds on a baking tray in the oven for about 7 minutes, shaking the tray and checking frequently to avoid burning. When they are well roasted, tip them into a heat-proof bowl.
2. Wash the spinach thoroughly and pat dry. Discard any coarse leaves, or stems. Wash, hull and halve the strawberries.
3. Wash the fennel. Remove the feathery tops and hard base, and cut into thin strips.
4. To make the dressing, put all the ingredients in a screw-top jar and shake vigorously, then taste and adjust the seasoning.
5. Put the salad into a large bowl, pour over the dressing and toss thoroughly. Try to leave plenty of strawberries on top of the salad when serving.
2. Wash the spinach thoroughly and pat dry. Discard any coarse leaves, or stems. Wash, hull and halve the strawberries.
3. Wash the fennel. Remove the feathery tops and hard base, and cut into thin strips.
4. To make the dressing, put all the ingredients in a screw-top jar and shake vigorously, then taste and adjust the seasoning.
5. Put the salad into a large bowl, pour over the dressing and toss thoroughly. Try to leave plenty of strawberries on top of the salad when serving.
serving amount
serves 4
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