A simple salad with a contrast of flavors and colors, as well as a contrast of textures. Going light with the dressing is key so as not to overwhelm the strawberries. The idea is that first you get the heat from the dressing, then the berries take it away.
INGREDIENTS:
1 head lettuce such as oak leaf or butter, torn into bite sized pieces
1 heaping pint strawberries, washed and trimmed, cut into ¼ inch wedges
1 or 2 avocadoes, peeled and cut into ½ inch cubes
¼ cup cilantro leaves (use narrow tipped scissors to snip off the leaves from the stems)
1 scant ½ cup toasted pepitas or pine nuts (or both)*
1 cup Chipotle Vinaigrette or as needed
Salt and pepper as needed
METHOD:
Lightly dress the lettuce with just enough vinaigrette to moisten it. Mound equal amounts onto four plates (chilled if you can).
Scatter the avocado onto the lettuce, then give each plate a little shake to settle the avocado into the lettuce.
Scatter equal amounts of strawberries onto the salads. Drizzle with a little more dressing.
Scatter cilantro leaves all over the salads. Scatter with the pine nuts and/or pepitas.
Salt and pepper to taste, and serve.
Chef’s Notes: * If you feel like getting creative or wish to use this for a fancy dinner, try making a praline with pepitas and pinions, then breaking it into shards and scattering it over the salads.
Serves: 4
Source: Chef Andrew E Cohen
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