Crisp green salad with fresh strawberry vinaigrette
Instructions:
- Strawberry vinaigrette:
- 2 cups capped and sliced strawberries;
- 1⁄4 cup raspberry vinegar;
- 1 tablespoon floral honey;
- 1⁄4 cup almond or grapeseed oil;
- Kosher salt and ground black pepper, to taste;
- Salad:
- 1 small head butter lettuce, Bibb lettuce, or other crunchy lettuce;
- 12 strawberries, capped and halved or quartered;
- 1⁄2 cup slivered almonds, lightly toasted;
- Coarsely ground black pepper, to taste.
- For the vinaigrette: Puree the berries, vinegar, and honey in a blender. With the machine running, add the oil in a steady stream. Season with salt and pepper.
- For the salad: Core the lettuce and tear the leaves into bite-sized pieces. You should have about 6 lightly packed cups. Divide the lettuce among serving plates.
- Drizzle the salads with vinaigrette, then scatter the strawberries and almonds over the top. Sprinkle with pepper and serve at once.