PNW summer dinner party recipe! Simple strawberry and shallot salad

I think I first heard of berries in salad in high school, but it was something totally new and exciting compared to what my mom usually did with greens. Not till grad school did I discover putting cooked ingredients into salads--grilled veggies, sautéed chopped onions... I still think of both (berries or cooked things) in salads as totally fun, interesting combinations! So for the salad I did for our Pacific Northwest simple summer dinner party (collaboration with Sam RosenMary BodyenStemm Floral, Kelsey Malie Calligraphy, and Kenai Red Fish Company, I used local berries and lettuce with a tangy homemade dressing and sautéed shallots from our CSA! 

Here's the recipe!



I got almost all the ingredients for this shoot from our CSA and the farmers' market--this recipe included! 

Strawberry and Sautéed Shallot Salad


Ingredients:


Salad:
  • 6 shallots
  • 1.5 tbsp olive oil
  • 1/2 tsp sea salt
  • 4-8 strawberries, depending on size
  • 1 head red leaf lettuce

Dressing:



    Instructions:


    1. Slice shallots. Sauté in olive oil with salt until translucent.
    2. Chop and spin lettuce.
    3. Combine dressing ingredients in a jar and blend with an emulsion blender or whisk.
    4. Toss lettuce with dressing and plate onto salad plates (optional).
    5. Slice strawberries.
    6. Distribute sautéed shallots and strawberries onto plated salads.

    Serve plated or in a large bowl. Serves 4-6.

    The party shoot was featured on Glitter Guide here. The recipes are on Glitter Guide here and individually on my blog - see my Real Food Recipes page.

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