Strawberry Salad | CUESA

Ferry Plaza Farmers Market »

Sat 8am–2pm | Tue & Thu 10am–2pm | SF

Jack London Square Farmers Market »

Sun 10am–3pm | Oakland

Mission Community Market »

Thu 4pm–8pm | SF

Strawberry Salad

Source:

Sarah Henkin, CUESA’s Market Chef

INGREDIENTS

1 pint strawberries
Freshly cracked black pepper, to taste
Sea salt, to taste
Big handful arugula, washed and dried well
Big handful fava leaves, washed and dried well
Juice from 1 lemon
Couple tablespoons balsamic vinegar
¼ cup extra virgin olive oil
Ricotta salata cheese

PREPARATION

  1. Wash the strawberries and pat dry.  Remove the tops and cut them into quarters.  Add to a mixing bowl with a couple grinds of black pepper and a pinch of sea salt. Add the arugula and fava leaves to the bowl and toss to combine. 

  2. In a separate bowl and the lemon juice and balsamic vinegar, whisk in the olive oil with a fork.  Pour the dressing over the greens and strawberries, just to coat everything, and toss together.  With a peeler, peel curls of ricotta salata cheese onto the top of the salad for garnish.

 

About CUESA

CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to growing thriving communities through the power and joy of local food. Learn More »