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Strawberry Macadamia Salad
Serve this as a first course before the veal medallions or whitefish.
Makes 8 servings
Ingredients:
1 cup toasted macadamia nuts
1 pint Michigan strawberries, washed and drained
1/3 cup balsamic vinegar
1 cup vegetable oil
salt and pepper
1 large head Bibb lettuce, washed and dried
4 large Belgian endive, washed and dried
Preparation:
Split the macadamia nuts in half and set aside. Stem strawberries and
slice about 1/4 inch thick.
Using a food processor, purée 2/3 cup of the sliced strawberries with
the vinegar. Add the oil and process for 30 to 40 seconds until the
dressing is well combined. Season with salt and pepper. If the berries
are not sweet, add a teaspoon or two of sugar.
Put 2 leaves of Bibb lettuce on each of 8 chilled plates. Arrange 7
leaves of endive on top, like spokes in a wheel. Fan out 8 slices of
strawberries in the center. If assembling ahead, cover with plastic
wrap and refrigerate plates.
Just before serving, spoon 3 to 4 tablespoons dressing over the
strawberries and top with the toasted nuts.
The dressing can be made ahead, covered and refrigerated for up to 2
days.
Recipe adapted from Marcel Desaulniers, Chef-owner of the Trellis
Restaurant in Williamsburg, VA.
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