Two days ago it was in the 90s. I’m lucky if I’m still interested in eating when it’s that hot – often I’ll just sit and inhale a bag of chips instead. (I’m looking at YOU, Chifles!) But my kids can’t survive on chips alone, especially if I’m not willing to share. Salad to the rescue! I’m not sure when my daughters decided it was safe to consume lettuce, but I’m so glad they’ve come around. And now that my strawberry aversion has gone the way of the wind, why not combine the two? Wednesday night we enjoyed a refreshing salad of baby greens (many thanks to Fishbowl Farm), topped with sliced shallot and cold leftover chicken tenders. It may not sound like a feast, but I assure you, tossed with today’s strawberry vinaigrette it was HEAVEN. This dressing is superb. Sweet with a smidgen of tart acidity. SO MUCH FLAVOR, zero salt. And it’s even beautiful! The perfect complement to every type of salad, from greens to fruit. But don’t stop there. Try this with grilled meat, even drizzled over pound cake. Mmm!
Adapted from Simply in Season.
Yields about 1 1/2 cups.
SODIUM CONTENT: scant trace per 2 T. serving
1 c. sliced fresh strawberries
4 t. rice vinegar (plain, unflavored)
4 t. freshly squeezed lemon juice
1 T. sugar
1 1/2 t. honey
1/8 t. garlic powder
1/8 t. onion powder
1/8 t. dried basil
1/8 t. freshly ground black pepper
1/4 c. olive oil
Place the sliced strawberries into a blender or food processor, secure lid and process until smooth. Add the remaining ingredients EXCEPT oil and blend. Gradually add the oil while blending on low speed. Use immediately or store in an airtight container in the refrigerator. Use within 2 days.