Tart, tender, crunchy, and sweet, this simple salad captures Aurora Bistro’s edible artistry.
1 lb (500 g) fresh organic strawberries
1 1/2 cups (375 mL) grapeseed oil
1/2 cup (125 mL) red wine vinegar
1 Tbsp (15 mL) chopped shallots
4 cups (1 L) organic greens, washed and dried
1/4 cup (60 mL) hazelnuts, toasted and chopped
1 oz (30 g) soft goat cheese, crumbled
Stem and halve strawberries; then spread on baking tray. Dry overnight in oven set to lowest setting. Puree dried strawberries with vinegar, oil, and shallots until smooth.
Chill 4 plates. In mixing bowl, combine greens with hazelnuts and goat cheese. Gently mix all ingredients. Divide among chilled plates. Drizzle with Strawberry Dressing. Serves 4.
source: "Open to Inspiration", alive #284, June 2006
Enjoy the zippy tang of sherry vinegar, popular in Spanish cooking, and the briny taste of capers in this zesty take on roasted cauliflower. Serve as a tapas side or on a charcuterie board accompanied by a selection of Spanish meats, cheeses, and olives. The smaller, the better The smaller you cut garlic, the more oils you’ll release, providing additional flavour. Looking to achieve more subtle flavour? Slice your garlic rather than crushing it.
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