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Recipes // Salads // Strawberry Salad, Arugula, Cherry Vinaigrette, Ricotta Salata, Jicama

Strawberry Salad, Arugula, Cherry Vinaigrette, Ricotta Salata, Jicama

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Cherry Vinaigrette Ingredients:

  • ⅛ cup honey
  • 1 cup cherry juice
  • 3¼ teaspoons red wine vinegar
  • ⅛ cup rice wine vinegar
  • ¼ teaspoon salt
  • ¼ cup extra virgin olive oil

Directions:

  1. Whisk honey, vinegars, cherry juice and salt together.
  2. Stream in the oil and whisk to emulsify.


Tarragon Syrup Ingredients:

  • 1 bunch tarragon, fresh
  • 1 cup simple syrup

Directions:

  1. Blanch the tarragon leaves quickly in hot water and then shock in cold water.
  2. Squeeze out as much moisture as possible. Puree in blender with a small amount of simple syrup.
  3. Strain through cheese cloth.


Tarragon Infused Jicama Ingredients:

  • 1 cup Tarragon Syrup
  • ½ cup jicama, medium diced

Directions:

  1. Peel the jicama with a vegetable peeler.
  2. Cut into medium dice and cover with Tarragon Syrup and place plastic wrap directly on the surface.
  3. Allow to infuse overnight


Salad Ingredients:

  • 3 each local strawberries, cut in quarters
  • 1 tablespoon Tarragon Jicama
  • 6 leaves baby arugula
  • Pinch Maldon salt
  • 2 slices ricotta salata, sliced very thin
  • 1 teaspoon Cherry Vinaigrette

Directions:

  1. Place strawberries in the bowl. Place 5 cubes of jicama around the dish.
  2. Cover with baby arugula. Sprinkle with fleur de sel, ricotta salata.
  3. The vinaigrette is served tableside.

Recipes compliments of Johnny Iuzzini.
 

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