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COMMENT:
During the early spring, Louisiana strawberries are in season, and
no others can compare to their taste and flavor. We have made a
great vinaigrette with this Louisiana pride and joy to take advantage
of their abundance at this time. This can be served as a salad before
your meal or use it as a bed to place your favorite meat upon.
INGREDIENTS:
- 2 (5-ounce) bags mixed salad greens or greens of choice
- ¼ cup olive oil
- 1 tbsp minced onions
- 1 tbsp minced garlic
- ½ cup chopped Louisiana strawberries
- ¼ cup red wine vinegar
- 1 tsp chopped basil
- 1 tsp chopped thyme
- 1 tsp cracked black pepper
- 2 tsps Creole mustard
- 4 tbsps orange-strawberry juice blend
- 2 tbsps Steen's Cane Syrup
- 1 cup vegetable oil
- ¾ cup olive oil
- salt and cracked black pepper to taste
METHOD:
In a large skillet, heat ¼ cup olive oil over medium high
heat. Add onions and garlic and sauté for 2-3 minutes or
until softened. Add strawberries and vinegar and bring to a simmer.
Add basil, thyme, cracked black pepper, Creole mustard, juice blend
and cane syrup and blend well. Whisk in vegetable oil and remaining
olive oil and warm through. Add salt and pepper to taste. In a large
mixing bowl, add salad greens and toss with warm dressing. Add more
salt and pepper to taste if desired. I recommend that you serve
this under my Herb-Encrusted Lamb
Lollipops.
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