Strawberry salad with pepper parmesan crisps & blueberry
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | cups | Baby greens or mesclun |
| 12 | mediums | Fresh strawberries |
| 8 | xes | Fresh chives |
| 4 | ounces | Parmesan cheese |
| (whole block, not grated) | ||
| Fresh ground pepper | ||
| Edible flowers | ||
| 4 | ounces | Fresh or frozen blueberries |
| 2 | ounces | Cider vinegar |
| 6 | ounces | Canola oil |
| Juice of 1 lemon | ||
| 1 | teaspoon | Whole grain mustard |
| Salt and pepper to taste | ||
Directions
DRESSING
This very elegant salad comes to us from chef Willie White of New Brunswick's fabulous Algonquin Hotel. Chef White likes to garnish this impressive salad with edible flowers such as nasturtiums or chive blossoms. He says that a Sauvignon Blanc is a nice wine for accompanying this salad.
For Salad: Cut cheese into 12 rounds, each 2½ inches wide. Give each cheese round a generous twist of freshly ground pepper and bake at 400F for 5-6 minutes or until golden brown. Let cheese crisps cool. Place ½ tsp. cream cheese on each parmesan crisp. Layer each one with strawberries and greens. Top off with more greens set in cream cheese. Garnish with 2 fresh chives and edible flowers, of desires. Place wedges of strawberries around the plate an For Dressing: Blend all ingredients except the oil. Add oil slowly while mixing ( a food processor works well for the entire process).
The dressing is best when made a day ahead of time. Mix well before serving.