Strawberry Salad with Oranges, Basil, and Spinach
SERVES 6
- 4 pints strawberries, washed, hulled and sliced
- 3 tablespoons walnut oil
- 3 tablespoons red wine vinegar
- 1/4 teaspoon whole peppercorns
- 1/2 teaspoon coarse salt
- 5 navel oranges, peeled, pithed then cut crosswise into ¾-inch-thick-rounds
- 1 cup loosely packed basil leaves, coarsely chopped
- 2 pounds spinach, rinsed and patted dried
- Add 1 cup of the strawberries, along with the walnut oil, vinegar, peppercorns and salt to the bowl of a food processor; pulse until strawberries are roughly pureed and peppercorns are roughly ground. Set strawberry dressing aside.
- Combine remaining strawberries, oranges, basil and spinach to a large serving bowl. Drizzle strawberry dressing over salad then lightly toss to coat.
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