Cindy and I have decided to bring on springtime through sheer force of will - defying Melbourne's return to 13 degree rainy days by pumping out this summery salad as part of our dinner (to accompany this more weather appropriate pie). The salad is one of Heidi Swanson's simpler recipes and can be thrown together in about 10 minutes. Balsamic vinegar and strawberries are a winning combination, and it's those flavours that make the salad work. The parmesan adds a savoury bite, and the flaked almonds a bit of crunch - it's straightforward, but very satisfying. This recipe makes more than two people can eat in one sitting, and the greens turn a bit soggy overnight, so rescale as required.
Savoury strawberry salad
(the mixed green salad in Heidi Swanson's Super Natural Every Day)
150g mixed greens
1 punnet strawberries, chopped
50g flaked almonds, toasted
25g shaved parmesan cheese
A few garlic chives, chopped finely (the original recipe wants 1 shallot, but I wasn't buying a whole bunch just for one)
1/4 teaspoon ground black pepper
1/2 teaspoon salt
1/4 cup balsamic vinegar
1/4 cup olive oil
Whisk together the chives, pepper, salt and balsamic vinegar and leave to sit for five minutes or so. Add in the oil, whisking thoroughly to combine it with the rest of the dressing.
Combine the greens and the dressing in a big bowl and toss thoroughly to coat the leaves.
Add the almonds, strawberries and parmesan and toss again.