Arugula and Strawberry Salad (Alexandra Guarnaschelli) |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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Ingredients:
3 tablespoons sherry vinegar |
1/2 teaspoon granulated sugar |
3 tablespoons extra-virgin olive oil |
1 tablespoon canola oil |
1/4 teaspoon kosher salt, plus more for seasoning |
2 cups arugula leaves |
1 generous pint fresh strawberries, washed, dried and split lengthwise |
sprinkle poppy seeds |
Directions:
1. My first exciting afternoon was spent at Mountain Sweet Berry Farm in Roscoe, New York: A bunch of us chefs sat in awe as Rick Bishop drove us around the property in his car and pointed out all of the wondrous things growing there. The arugula was beautiful. A few rows away stood the rows of tiny strawberries. The choice was clear. A salad formed in my head: one that would showcase how delicious strawberries can be when used outside of the dessert realm.
2. In a large serving bowl, whisk together the sherry vinegar and sugar. Whisk in the olive oil, canola oil and 1/4 teaspoon salt. Taste for seasoning.
3. Toss the arugula leaves in the dressing, add the strawberries and poppy seeds and gently mix. Serve immediately.
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