Every April in the Seattle area we try with all of our might to hope spring into existence but we all know in our hearts that the truest sign of spring is the strawberry booths on the side of the roads. I’ve been known to risk my well being with my sudden, cheery urge to pull over just so I can purchase a box of spring. The glorious ways to use strawberries in recipes are endless but in this salad, they remain the star of the show.
Balsamic Strawberry Salad
- 1 pound fresh strawberries
- ½ cup strawberry jam
- ½ cup balsamic vinegar
- 1 small lime
- Couple dashes of salt
- 4-6 Stalks of flat leaf parsley
- 4 Sprigs of mint (for garnish)
Rinse & drain strawberries to clean. Remove stems from berries and cut into quarters. In a separate bowl, passionately whisk together jam, balsamic vinegar and juice squeezed from half of the fresh lime. Stir dressing together well. Pour dressing over strawberries. Chop parsley leaves until very fine and add to salad. Stir together well. Add salt a little at a time to taste. The salt should simply help bring out the other flavors in the salad. I recommend draining most of the dressing off of salad before plating. Place salad in tall clear bowls or martini glasses to bring out its beautiful colors. Garnish each serving with a sprig of mint. Makes about 4 servings.