The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email

Subscribe

Subscribe
Save 69% off of newsstand price now!

Subscribe to The Local Palate
Palate Teasers eNewsletter Subscribe Send as Gift Customer Service App Store Google Play

Sign up

Sign up to receive fresh recipes, gourmet getaway guides, and other tasty treats in your inbox.

Strawberry Salad with Cocoa-dusted Hazelnuts

Advertisement

Ingredients

Strawberry Salad

½ pound arugula

½ pound Tuscan kale

12 strawberries, sliced

Balsamic Dressing

12 very ripe strawberries, sliced

½ cup white balsamic vinegar

1 cup extra virgin olive oil

1 tablespoon shallot, minced

Salt and pepper to taste

Cocoa Dusted Hazelnuts

2 cups sugar

2 cups water

1 cup hazelnuts

1 tablespoon cocoa

Herbed Feta

1 cup feta cheese, crumbled

1 teaspoon parsley, chopped

1 teaspoon tarragon, chopped

1 teaspoon chives, diced

Directions

Balsamic Dressing

  1. Combine first four ingredients in a blender and starting at a lower speed, purée well.
  2. Turn the speed up and continue to blend until completely emulsified.
  3. Season with salt and pepper. (Note: I like to go heavy on the pepper.)

Cocoa-Dusted Hazelnuts                                                 

  1. Combine water and sugar in a small sauce pot and bring to a simmer.
  2. Add hazelnuts and simmer for two minutes.
  3. Strain nuts out of simple syrup mixture, then place indivually on baking sheet lined with parchment paper.
  4. Bake at 300 degrees for 15 minutes, rotating every 5 minutes, then remove from oven and let cool slightly.
  5. Place in mixing bowl and season with a touch of salt and cocoa powder until evenly coated.

Herbed Feta     

  1. Combine all ingredients in a bowl and refrigerate until use.

To Assemble         

  1. Clean all greens well under water, drain and pat dry. Make sure excess stem is removed.
  2. In a large mixing bowl, combine greens, sliced strawberries and vinaigrette as needed (you will have some dressing left over).
  3. Season lightly with salt and pepper.
  4. Place evenly in four bowls and top with hazelnuts and feta.

 

Print Recipe