Louisiana Strawberry Spinach Salad with Strawberry Balsamic Dressing
This is a fabulous salad - especially for special occasions! It's a surprising combination of ingredients that works brilliantly together. The Dressing is especially beautiful! This is a recipe by Chef Varnedoe of Baton Rouge’s Restaurant IPO (now closed :( ), via Around Anna's Table.
Prep Time15 minutesmins
Cook Time5 minutesmins
Total Time20 minutesmins
Course: Salad
Cuisine: Louisiana, Southern
Servings: 4
Calories: 387cal
Author: Nagi | RecipeTin Eats
Ingredients
Strawberry Balsamic Dressing (makes ~1 3/4 cups)
250 g / 8 oz fresh strawberries, tops cut off
3/4cupsbalsamic vinegar
1/4cupolive oil
4tbspbrown sugar, packed (light brown)
2tbspstrawberry jam or preserves
1/2tspsalt
Candied pecans:
1cuppecans(mostly whole, can chop some)
2tbspbrown sugar(any)
2 tbsp / 30 g butter
Salad
4cupsbaby spinach, packed
16 (250 g / 8 oz)large strawberries, sliced
75 - 100 g / 2 - 3.5 oz blue cheese, crumbled (to taste)
Salt and pepper
Instructions
Whizz Dressing ingredients in a food processor or blender. Strain if desired (to remove little strawberry seeds). Keep for up to 2 weeks in the fridge.
Pecans: Line a tray with parchment / baking paper. Melt butter in a medium saucepan over medium heat. Add pecans, toss to coat. Add sugar and stir for 5 minutes. The sugar will melt and coat the pecans. Pour onto tray, spread out, allow to cool - it will harden.
To serve, place the spinach and half the strawberries in a bowl and drizzle over a bit of Dressing. Toss gently, then transfer to a serving bowl. Top with remaining strawberries, then drizzle with more Dressing. Crumble over blue cheese and scatter with pecans. Serve immediately, with remaining Dressing on the side!
Notes
1. Adapted from a recipe by Chef Varnedoe of Baton Rouge’s Restaurant IPO (now closed :( ) which was published in Louisiana Kitchen & Culture magazine, found via Around Anna's Table.2. Recipe makes more dressing that you need, but I find it harder to make less in a food processor. You could half the recipe if you have a small food processor. It keeps well for 2 weeks in the refrigerator.3. Nutrition per serving, assuming 1/2 the dressing is used.