recipe 
yields
Serves 4
3 green garlic stalks, white bottoms and green tops separated
4 ounces rice wine vinegar
3 tablespoons honey
2 pounds strawberries, thinly sliced, divided
Salt and pepper to taste
6 ounces avocado oil
6 heads Lil Gem or Boston Bibb lettuce, roughly chopped
4 ounces dried cherries
½ cup grated Romano cheese
4 ounces sunflower seeds, toasted
2 tablespoons aged balsamic vinegar
Fresh parsley for garnish
3-5 chives for garnish, thinly sliced
ingredients
steps
- Preheat grill or broiler on high.
- Place garlic bottoms on the grill or on a sheet pan if using the broiler. Char 1 to 2 minutes on each side and set aside to cool, then slice thinly.
For the Vinaigrette
- To a blender add green garlic tops, rice vinegar, honey, 1 pound of strawberries, salt, and pepper.
- Slowly add avocado oil and puree until smooth.
To Assemble
- Toss lettuce, remaining sliced strawberries, dried cherries, Romano, sunflower seeds, grilled garlic bottoms, and vinaigrette in a large bowl.
- Drizzle with aged balsamic and garnish with fresh parsley and chives.
Date Published: 04.18.26
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Recipe by
Marcus Woodham of The Bower in New Orleans -
Contributing City
New Orleans
