Although the combination of may seem odd to some, the tomato forms the bridge here between the oxalic roughness of the spinach and the sweetness of the strawberry with its acid and sweetness. The crunch of the spinach and the plush softness of the berries and tomatoes is pleasing to the palate. The lettuce is used here to add loft to the salad and lighten it a little. Be sure to use enough oil to soften the bite of the acid in the dressing or it will team with the spinach to taste aggressive. If you have almond or hazelnut oil, use some in the dressing and add some roasted nuts to match the oil for added depth.
INGREDIENTS:
1 bunch spinach (4-6 cups), thoroughly cleaned and dried, torn into bite-sized bits ½ head Oak Leaf lettuce (2-3 cups), torn into bite-sized bits 2-3 medium tomatoes (1½-2 cups), cut into 1/4-inch dice ½ clamshell container, or as needed, strawberries washed, trimmed, and cut into ¼-inch dice to equal 1½-2 cups 1 cup Balsamic vinaigrette*, or Balsamic Hazelnut Vinaigrette** (See recipe) Salt (use a large flake such as Maldon or Sel de Guerande) and Pepper to taste -Optional- ¼ to ½ cup toasted and skinned hazelnuts ¼ to ¼ cup gorgonzola dolce or other soft and slightly sweet blue cheese, crumbled or cut into small bitsMETHOD:
Toss the spinach and lettuce together and drizzle with just enough dressing to lightly coat. Distribute among four plates. Chilled preferably.
Toss tomatoes and strawberries together, lightly season with a little pepper and a touch of dressing. Gently fold together and sprinkle over the salads, then scatter the nuts and cheese over the salads if using. Scatter a light sprinkling of salt over and serve. Pass extra dressing for those that need it.
Chef’s Notes: * Whatever dressing you decide upon, omit the garlic from the dressings. I just feel it does not match well with the strawberries. **If you wish, you can use Roasted Almond oil and almonds instead of hazelnut oil.
Some different dressings to try; Creamy Basil Balsamic, Hazelnut White Balsamic, and Sesame Balsamic. See website for recipes.
Serves: 4
Source Chef Andrew E Cohen
If you enjoyed this article, please consider sharing it!
