Strawberries and lettuce make a salad
I first met chef Ouita Michael of The Holly Hill Inn in Midway about five years ago when I was assigned to do an article for Organic Style magazine on her annual “Hamburger Hootenaney.” The party takes place every year on Memorial Day on the lawn of the historic Inn.
The idea for a hamburger cookout came about as a solution for local farmers who sell their nicer cuts of beef to Ouita all year long. She doesn’t have a hamburger on her regular menu so this was a way for them to deal with the surplus in one fell swoop. The party will take place on May 28th and I can’t wait for the shin-dig.
Ouita also serves plenty of side dishes made with locally grown vegetables. This is a wonderful salad, especially right now when the local lettuces are sweet and delicate. I really like the baby head lettuces like Speckled Trout , delicate Oak Leaf, and Buttercrunch, which we grow on Honest Farm.
Spring Lettuces With Strawberries And Feta
Buy small to medium local berries for the best flavor.
Serves 6 to 8
12 cups assorted baby lettuce greens, rinsed and dried well in a salad spinner
1 cup fresh herb sprigs, such as chives, cilantro, chervil, or mint
3 tablespoons Sherry Vinaigrette (recipe follows)
1 cup crumbled goat or sheep’s milk feta
1/2 cup hulled and sliced strawberries
Place the greens and herbs in a large bowl. Add vinaigrette and gently toss to coat. Taste and add additional vinaigrette, if desired. Top with feta and berries, and serve.
Sherry Vinaigrette
Refrigerate extra vinaigrette in a jar with a tight-fitting lid. It should last about 2 weeks.
Makes about 2 cups
3/4 cup sherry vinegar
1 clove garlic, chopped
1 shallot, minced
1 tablespoon Dijon mustard
1/2 teaspoon sugar
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground white or black pepper
3/4 cup canola oil
3/4 cup extra-virgin olive oil
Place all the ingredients except the oils in a blender and pulse until combined. Switch to the lowest speed, slowly pour in the oils, and blend until emulsified. Store in a jar with a tight lid. The vinaigrette will keep two weeks, refrigerated.
