Strawberries go beyond dessert

By Chef Kady Guyton
April 19, 2010

If you've been in the produce section of any grocery store lately, it's been hard to miss the sudden abundance of strawberries. In a rare moment of synchronicity, the strawberry crops in both California and Arizona ripened at the same time. While this is not great news for farmers, it's a boon for all of us strawberry eaters.

Although strawberries are well known for their ability to finish a meal, they are less often used in savory dishes, which is a shame. The intense sweetness of the berries pairs very well with other strong flavors. Strawberries with balsamic vinegar or black pepper creates a very complex and interesting flavor profile.

Strawberries also bring out the sweet notes in red onion and is an excellent complement to fresh basil.

When fruit is at it's peak, a smart chef will let the berries do most of the work. On other words, don't try to improve on Mother Nature. Another way to make make sure the ingredients do everything they're supposed to do is to get really good ingredients.

One the the recipes I found on my hunt for savory strawberries was for salad with a balsamic vinegar and olive oil dressing. Rather than using a cheaper olive oil of unknown origins - which are often cut with lesser quality oils, look for an oil that might cost a bit more, but s of higher quality and will elevate the whole dish. If you want to go local, Apollo Olive is made in Oregon House can be found locally. It's also really good.

One of the great things about salads is the lack of cooking. Toss everything on a plate in an artistic way and call it done. The one exception to this rule is when nuts are involved. Pecans benefit greatly from a light toasting in either a dry frying pan or on a cookie sheet in a 300 degree oven. Toasting brings the oil in the nuts to the surface and makes them crispy. Be sure to stir them frequently to prevent scorching.

Once the flavors in the dressing have had time to come together, combine everything and enjoy strawberries as a first course rather than the last. Or both.

Strawberry Spinach Salad
Serves 4

2 tablespoons sesame seeds
1 tablespoon poppy seeds
1/2 cup white sugar
1/2 cup olive oil
1/4 cup balsamic vinegar
1/4 teaspoon paprika
1 tablespoon minced green onion
10 ounces fresh spinach - rinsed, dried and torn into bite-size pieces
1 quart strawberries - cleaned, hulled and sliced
1/4 cup pecans, toasted

Directions:
1. In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, olive oil, vinegar, paprika, and onion. Cover, and chill for one hour.

2. In a large bowl, combine the spinach, strawberries and pecans. Pour dressing over salad, and toss. Refrigerate 10 to 15 minutes before serving.