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Strawberry Basil Salad with Orange Poppy Seed Dressing
Generally making a salad is pretty much a "toss it in as I go" type of exercise for me, but sometimes it's good to have a recipe for guidance. By all means, feel free to switch things up according to your taste and what's available. You could swap spinach for some of the greens, use walnuts instead of almonds, and use a soft and tangy goat cheese instead of the feta ... go with what inspires you! And hey, if you choose to buy bags of greens instead of starting with actual heads of lettuce, I do not judge. In fact, I've done that many times myself!
Servings 2 to 4 servings
Ingredients
- 1/4 cup 20 g sliced almonds
- 1/2 head green leaf lettuce torn
- 1/2 head romaine lettuce torn
- 6 to 8 large leaves basil torn
- 8 large strawberries cut into hearty slices, plus 2 to 4 whole berries with tops and stems for garnish
- 50 g feta cheese cut into small cubes
- 1/8 cup freshly squeezed orange juice
- 1 tbsp extra virgin olive oil the best you can get
- 1 tsp poppy seeds
How To Make This Recipe
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Start by toasting the almonds in a dry skillet over medium heat. Keep a close eye on them, tossing them as they heat up. As soon as they smell toasty and are starting to turn golden, remove them from the heat. Toss a couple more times and slide them onto a plate to cool, or you run the risk of the residual heat in the pan continuing to brown them.
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Place the lettuces, basil, strawberry slices, feta cheese and most of the almonds in a large mixing bowl.
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Add the orange juice, olive oil and poppy seeds to a small bowl and whisk vigorously with a fork until well blended.
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Pour the dressing over the salad and toss well. Remove the salad to a serving bowl or onto individual plates. Sprinkle the reserved almonds over top and garnish with the whole berries.