Baby Spinach Salad With Roasted Strawberries
This vibrant salad combines roasted strawberries, crunchy almonds, and tangy pecorino romano cheese, all tossed in a flavorful tarragon vinaigrette. Each bite offers a delightful mix of sweet, savory, and nutty flavors, making it a refreshing and satisfying dish perfect for any occasion.
— Constant Cookbook
Ingredients
- 2 pints large strawberries (1 lb. total)
- 8 Tbs. extra-virgin olive oil
- 1 Tbs. plus 2 tsp. sugar
- 1 1/2 tsp. sea salt, plus more, to taste
- Freshly ground pepper, to taste
- 6 Tbs. red wine vinegar
- 1/4 cup fresh orange juice
- 4 tsp. finely chopped fresh tarragon
- 1 cup blanched whole almonds, toasted
- 9 cups baby spinach
- 5 oz. pecorino romano cheese, shredded
Instructions
- Preheat an oven to 400°F.
- Using a paring knife, hull the strawberries and cut them in half lengthwise. Spread the berries on a rimmed baking sheet. Drizzle with 2 Tbs. of the olive oil and sprinkle with the 2 tsp. sugar, 1/4 tsp. of the salt and several grinds of pepper. Toss to coat the berries evenly, then spread them out again. Roast until softened, about 10 minutes. Let cool to room temperature.
- In a small nonreactive bowl, whisk together the vinegar, orange juice, tarragon, the 1 Tbs. sugar, 3/4 tsp. of the salt and several grinds of pepper until the sugar dissolves. Slowly whisk in the remaining 6 Tbs. olive oil until well blended to make a vinaigrette. Taste and adjust the seasonings.
- In a small bowl, stir together the almonds and 1/4 tsp. of the salt. In a large bowl, combine the spinach, the remaining 1/4 tsp. salt and several grinds of pepper. Whisk the vinaigrette to recombine, drizzle about one-third of it over the spinach and toss well (reserve the remaining vinaigrette for another use). Taste and adjust the seasonings.
- Divide the dressed spinach evenly among individual plates, top each serving with an equal amount of the roasted strawberries, and sprinkle with the almonds and cheese. Serve immediately. Serves 6.
- Adapted from Williams-Sonoma <i>New Flavors for Salads,</i> by Dina Cheney (Oxmoor House, 2009).
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