California Strawberries
The Ripe Ingredient
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Strawberry Feta Salad with Balsamic Vinaigrette
48 cups Watercress
4 pounds California strawberries, stemmed and sliced
12 ounces Feta cheese, crumbled
Balsamic Vinaigrette:
1/2 cup Balsamic vinegar
3/4 cups Extra virgin olive oil
Salt and black pepper as needed
Directions
1. For each serving, to order: Toss 2 cups watercress with 1 1/2 teaspoons Balsamic Vinaigrette. Dress 1/4 cup strawberries with 1/2 teaspoon vinaigrette and arrange on greens; top with 2 tablespoons feta cheese. 2. To make Balsamic Vinaigrette: In small saucepan, simmer vinegar until reduced by half. In bowl, whisk oil and vinegar together. Season with salt and pepper. Yield: 1 cup Tips:Garnish salad with 2 tablespoons toasted slivered almonds or toasted pistachio nuts. Mix a small amount of snipped chives or fresh herbs such as chervil, mint or basil into watercress. Recipe created by Chef Frank Proto of Layla Restaurant (New York, NY)
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