Whenever I have a couple of blog post false starts, I revert to the tried and true rule, “keep it simple, stupid.” Every once in a while you just have to make something that’s easy, looks good and tastes great. So I decided to just fix an extremely simple, classic spinach salad. But don’t tell me someone wouldn’t be impressed if you put this down in front of them.
I made this salad on Monday night, and the strawberries were so good that I bought more and made it again on Wednesday. All the evangelism these days for fresh, seasonal produce makes sense when the strawberries at Publix and Kroger are this good. The ripe fruit plus blue cheese and a balsamic vinaigrette are a great summer combo, and as a bonus, pretty inexpensive. I made some salmon with this too, but I cooked it a lot like the tilapia meuniere that I’ve already posted, minus the lemon juice.
There aren’t too many tips to give with a dish this simple, so check out the recipe below!
1 pound spinach
6 large strawberries
1 handful blue cheese crumbles
3 tablespoons olive oil
2 teaspoons balsamic vinegar
Salt and pepper
- Arrange spinach on a plate. Finely dice shallot and cut the tops off the strawberries, then cut them top-to-bottom in thin slices. Scatter shallots, strawberries and blue cheese crumbles over spinach.
- Whisk together olive oil, vinegar and a pinch each of salt and pepper. Pour desired amount of dressing over salad and grind a little more pepper over your finished product.
The salmon I paired the salad with is at the end of the gallery.