Early crop strawberries have a tart edge while still being sweet. This creates an interplay with nutty spicy arugula, and the sharpness of the radish is first mitigated by a short ice-water bath, and then the sweetness of the berries.
INGREDIENTS:
1 bunch radishes, rootlets removed, stems cut so 1-inch remains as a handle for slicing, sliced very thinly on a mandolin
1 bunch arugula, cleaned and dried, torn into bite-sized pieces
½ large clamshell (1 pound) strawberries, topped and cleaned
Optional- ½ cup heaping shelled roasted unsalted pistachios
Salt and pepper to taste
1 cup, or as needed, 2 Balsamics dressing (See recipe)
METHOD:
Toss the radish slices into ice water, and chill for 30 minutes. Drain and dry, and toss into a non-reactive bowl. Add arugula leaves and toss to mix.
Using a mandolin such as a Japanese Ben-Riner or a very sharp knife, slice the strawberries thinly into the bowl.
Drizzle in just enough dressing to lightly coat the ingredients, then gently toss to mix well. Divide equally amongst four plates, chilled preferably, then season with salt and pepper to taste, then scatter the nuts, if using, over the salads. Serve immediately.
Chef’s Notes: This is one of the simple recipes where everything depends on the quality of ingredients. Use high-quality vinegar and oil for the dressing, the strawberries are best if they are early season, but ripe and not showing lots of green or white. You could tart this up a bit with a little well-cooked finely diced bacon, or you could sub pine nuts for the pistachios.
Serves: 4
Source: Chef Andrew E Cohen
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