Join us as we Salute Spring with this series featuring the finest fruits and vegetables of the season. Written by Cheri of Kitchen Simplicity.
Strawberries. The name alone makes my mouth start to water. When they’re in season they can be as sweet as candy. Except so much better.
Here in Norway, they’re one of the first fruits to show up in the produce aisle (even before rhubarb!) when spring rolls around, a sure sign that summer is on it’s way.
I have an early childhood memory of stumbling upon some wild strawberries on the top of a hill. They were so teeny tiny but I remember them being the best strawberries I had ever tasted. I’m sure in the mind of a four year old discovering wild strawberries and picking them on your own automatically qualifies them as tasting The Best!
That’s why this year I’m planning on taking my son strawberry picking. We live in an apartment and therefore don’t have a garden and I would love for him to experience the wonder of picking and eating something for himself.
There will be plenty of preserving going on as per Aimée’s many freezing methods, along with a variety of different jams. But, the way I like to enjoy strawberries most in the spring and early summer is in their fresh state.
I concentrate on making recipes that call for fresh berries, which I can’t make any other time of year. The recipes I love that can use frozen berries I tend to leave for winter months.
Strawberry Salad with Sugared Almonds
This salad is a great way to enjoy those fresh berries. You get a double dose of strawberry goodness with a good drizzle of Strawberry Poppy Seed Dressing.
I also love adding the crunch of homemade sugared almonds. They add a little bit of pizazz and compliment the strawberries so well. This is my favorite way to add strawberries to the main meal instead of just dessert.
- 130g salad greens
- 1 cup sliced strawberries
- 1/2 cup sliced almonds
- 3 tablespoons sugar
- Strawberry Poppy Seed Dressing
To make the sugared almonds:
- Heat a small non-stick skillet over medium heat. Add sugar and almonds.
- Cook and stir until nuts are golden and coated with the melted sugar.
- Spread on a sheet of foil to cool.
- Toss together salad greens and strawberries, top with almonds. Serve with Strawberry Poppy Seed Dressing.
Strawberry Poppy Seed Dressing
As with most dressings this gets better as it sits in the fridge. So if you can, make it a couple of hours ahead of time, although it still tastes delicious when served right away.
- 3 tablespoons red wine vinegar
- 1/4 cup sugar
- 1/2 teaspoon salt
- 1/2 teaspoon ground mustard
- 1/2 cup canola oil
- 3/4 cup sliced strawberries
- 3/4 teaspoon poppy seeds
- Place vinegar, sugar, salt and mustard in a blender. Pulse to mix together.
- With blender running, slowly drizzle in oil until mixture is creamy.
- Add strawberries and process until smooth. Stir in poppy seeds.
- Refrigerate until ready to serve.
Come join The Salad Social at TidyMom sponsored by The International Olive Council’s Add Some Life!
What’s your favorite way to enjoy fresh strawberries?