This is a dinner salad; it’s not intended to be dessert… But feel free to eat it for whatever course you think it’s right. I bought a big crate of strawberries at Marina on Sunday, and I needed a salad to use them in. I also had oranges, and a daikon radish. The result is this… And it’s pretty darn good if I say so myself. I used fresh lemons and the effect is really incredible.
This probably serves 6 people – it’s a pretty big batch.
zest of 2 lemons
juice of 2 lemons
2 garlic cloves, crushed and minced
1 tablespoon rice vinegar
1 tablespoon chopped chives
2 teaspoons sugar
1 pint fresh strawberries, sliced
1/2 cup sliced daikon radish
3 scallions, sliced
1 teaspoon sugar
salt and pepper, to taste
1 head of leaf lettuce, roughly chopped
1. For the dressing: Zest the lemons. Soak the zest in hot water for 2-3 minutes. Mix together the lemon juice, garlic, vinegar, chives, and sugar. Drain the zest and mix that in too.
2. Mix together the strawberries, oranges, radish, and scallions. Add the sugar, salt, and pepper and let sit for 5 minutes. Add half of the lettuce and all of the dressing. Mix well. Then add the rest of the lettuce and mix again.
3. Serve with fresh toasted whole wheat bread.
This is a superb summer salad and perfect for a barbecue. Grill up some veggie burgers and teriyaki tofu and you’ll have yourself a picnic.