Feastivals Special Salad
This is the right time of year to think of serving this
salad that is my signature. When you can get the small, extra-
sweet wild strawberries, I even like to end the meal with
this salad!
Makes 6 servings
1 head Boston lettuce, well washed and thoroughly dried 1
bunch arugula, well washed and thoroughly dried 1 red onion,
very thinly sliced (I use the 2mm blade in the Cuisinart) 1
pint strawberries, thinly sliced and marinated in 2
tablespoons raspberry vinegar 1 cup walnut pieces, toasted
Dressing: 1 teaspoon Dijon mustard
1/4 cup raspberry vinegar (some drained from the
strawberries)
2/4 cup walnut oil
3/2 cup canola or grapeseed oil a pinch of sea salt and a
few turns of freshly ground pepper
Remove pithy bottoms from Boston lettuce leaves, and remove
the woody arugula stems. Drain the strawberries, and put the
first five ingredients into a large, shallow bowl (perhaps
the one you will bring to the table). In a small bowl, whisk
together the mustard and vinegar, then add the walnut oil,
whisking all the while. Continue whisking while dribbling in
the canola oil, then add the salt and pepper. Taste and
correct the seasoning. Toss with the salad just before
arranging on individual plates or salad bowls
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