My giant 110 lb pooch is laying on me as I write this. He’s the sweetest bubba, biggest cuddle bug, and most loyal wolf companion. I think I’ll have to invent some special dog treats to share the recipe testing duties with Ranger.
Today I longed for summer, I pined for the warm water and even the mosquitos, the dragonflies, the bees. My feet are itching for the warm earth. The celebrations of true love filled with toasts and endless dancing. The thick mist that rolls through the mountains early in the morning while I weed the garden and sip strong coffee.
Are you pining for summer yet?
I was thinking also about strawberries, the sweet little ones, freshly picked just hours before they would lose their prime, still warm from the red hot sun. You know the kind right? You squeeze them gently between your fingers and they become instant jam. Impossible to compare summers strawberries to those shipped from California barely ripe. I always aim to freeze ample amounts every summer. It never happens because they are too good, but I did have a little stash of berries in the freezer.
A humble amount of strawberries will do in this recipe. It’s delightfully summery, with the crisp red stalks of swiss chard and fresh sprouts locally procured. This strawberry balsamic vinaigrette will definitely be happening in bulk quantities as soon as those bright red berries come into my life again. I hope you’ll try this dressing with whatever salad variation you fancy and feel like summers right around the corner.
- 8 large swiss chard leaves, finely chopped
- 1 C any sprouts, I used daikon sprouts
- ½ C raw almonds (you could also use pre-roasted)
- 6-8 large strawberries (can be frozen and thawed)
- 2 Tbs balsamic vinegar
- 4 Tbs olive oil
- 2 garlic cloves, minced
- ½ tsp sea salt
- Combine swiss chard, sprouts and almond in a large bowl.
- In a blender or food processor add strawberries, balsamic, olive oil, garlic and salt and blend until smooth.
- Drizze over salad and serve immediately.
