Spring has sprung all over the northern hemisphere and in Germany the strawberry season has begun. I like to believe that I am a strawberry connaisseur, which basically means that I only buy strawberries that come from Germany. The flavor is much more intense and it's local, so really it's the best of both worlds.
As much as I love eating strawberries with cream or shortcake, I really like pairing these sweet sweet berries with something savory such as shallots, cheese and pepper. I had this idea from my roommate who has been making this salad with Tunafish. But because Fokushima has basically killed the ocean and there are only about twenty Tunafish left in the sea, I opted for fruit.
Here it goes:
2 Cups of Lettuce (I use either Arugula or mixed greens)
1 small shallot
7 really big strawberries (I really encourage you to buy local ones)
1 tomato
1/2 cup of Feta Cheese (use the good crumbly kind here. The firm feta cheese makes it whole salad kind of funky...in a weird way)
Dressing
1 1/2 tbsp White Basamic Vinegar
3 tbsp Olive Oil
1tsp Mustard
Salt
Pepper
Wash the lettuce and dice the shallots very finely. Cut the Strawberries into big chunks and add to the lettuce and shallots. Dice the tomato finely and add to the lettuce.
Make a vinaigrette with the vinegar, olive oil, mustard, salt and pepper and sprinkle over the salad. Add the feta cheese and toss quickly. Serve immediately.
P.S. This is a great starter if you are planning a nice spring dinner with asparagus, potatoes and ham.
