Make It: Summer Strawberry Salad

Posted by Aleah & Nick on Wednesday, May 30, 2012 · Leave a Comment

We love our friends at Tower 23 here in San Diego. Not only do they have one of the coolest locations for a hotel in San Diego {think perched atop the bluff looking at Crystal Pier}, a delicious restaurant JRDN, tasty drinks and scrumptiously fresh food {their lobster BLT is a favorite}, but they’re just the nicest folks around. It’s one of our favorite places to bring visiting guests and to take a break and watch the passersby on the boardwalk. We feel transported to another tropical world! Today they’re sharing one of their tasty and fresh summertime recipes. Just for you.

Go on…bookmark and let us know if you bring this recipe to life! It’s the perfect summertime dish! Enjoy!

JRDN’s Local Strawberry Salad for 6. They get strawberries from Crows Pass Farm in Temecula. Yum!

Salad:

3 cups Arugula

3/4 C Sliced Strawberries

1/4 C. Smoked almonds

1/4 C Diced Cucumber

2 Balls Burrata divided in 6

Chili oil (optional)

Dressing:

2 pints of strawberries chopped

2 each medium shallots diced

2 cloves garlic chopped

2 Tablespoons powdered sugar

.5 sprig of rosemary chopped

macerate for 20 min.

1.5 cups champagne vinegar

1 Tablespoon dijon mustard

1 Tablespoon honey

.25 cups yogurt

3 cups canola oil

1 cup extra virgin olive oil

salt and pepper

After letting the first 5 items macerate for 20 min. place mixture in a blender with the next four items. Blend until smooth. Slowly drizzle in the canola oil and then the olive oil. Season with salt and pepper, chill and serve. If the mixture gets too thick, add a splash of water.

Toss first 4 ingredients with dressing and season with salt and pepper to taste. Top mixture with buratta. Drizzle plate with chili oil. For best results, serve on chilled plates.

Tower 23 is also a Valley & Co. blog sponsor