Sticky Balsamic Strawberry Salad
GF, RSF, DF, PB
Serves: 4
Life will feel very peachy with this salad in your life. I call this a cheat’s salad because there are so few ingredients required you’ll feel like you’re cheating with how incredibly tasty and sexy this dish looks on the table. Go on, give it a try and find out for yourself.
Ingredients:
2 punnets of strawberries, cut into wedges
2 tbsp NIULIFE Coconut Sugar
1 tbsp extra virgin olive oil
1 tbsp NIULIFE Balsamic Vinegar
2 loosely packed cups of watercress sprigs
2 baby gem lettuce, cored and leaves separated
1 treviso radicchio, leaves separated and roughly torn
1 tbsp baby capers, rinsed and drained
1/4 cup (30 g / 1 oz) finely chopped toasted pecans
Smashed Raspberry Balsamic Dressing
1/4 cup (60 ml / 2 fl oz) extra virgin olive oil
Finely grated zest and juice of 1 lemon
1 small handful of chervil or flat-leaf (Italian) parsley leaves, finely chopped
1 tbsp NIULIFE Balsamic Vinegar
100 g (3 1/2 oz) raspberries, roughly smashed with a fork
Sea salt and freshly ground black pepper
Method:
Preheat a fry pan to medium high heat.
Toss the strawberry wedges in the oil, Balsamic Vinegar and coconut sugar in a bowl to lightly coat, then cook for 1–2 minutes in a fry pan on each side or until slightly softened and beautifully sticky and charred. Set aside on a plate.
For the dressing, in a large bowl add the olive oil, lemon juice and zest, 1/2 of the chervil, and then the raspberries. Use a whisk or back of a fork to smash the raspberries until they’re soft, broken down and all their juices are released. Finally add in the NIULIFE coconut balsamic vinegar, a season of salt and cracked pepper.
In a separate bowl add in your salad greens, top generously with the salad dressing, sprinkle with the reserved remaining half of roughly chopped chervil, the capers and roughly chopped pecans. Use your hands to give it a really good toss.
Add the strawberries to the salad, pour over the dressing and toss gently to ensure everything is well coated. Pile onto a large platter and serve sprinkled with the toasted pecans.
