Bella Cucina's Featured Recipes
Strawberry-Arugula Salad With Hazelnut Dressing
Sixteenth-century author William Butler wrote this tribute to the Strawberry, "Doubtless God could have made a better berry, but doubtless God never did". These red, juicy berries are best at their peak season between April - June. This Salad makes a refreshingly light lunch or a side dish on a warm summer evening! This recipe serves four.
Ingredients:
- 1/2 Cup Hazelnuts (3 ounces)
- 1 Tablespoon of Sherry Vinegar
- 1 1/2 teaspoons of fresh Lemon Juice
- 1 teaspoon of minced Shallot
- 1 teaspoon of Sugar
- Salt & freshly ground Black Pepper
- 2 Tablespoons of Canola Oil
- 2 teaspoons of Hazelnut Oil
- 3/4 Pound of Arugula (9 cups), tough ends removed
- 1/2 Pound Strawberries (1 1/2 cups), trimmed and quartered lengthwise
- 1/2 Cup mild fresh Goat Cheese (2 ounces), crumbled
Preparations:
- Preheat oven to 350-degrees. Roast Hazelnuts in a shallow baking pan in the middle of oven until golden, 10-15 minutes. Rub warm nuts in a kitchen towel to remove skins. Cool; then coarsely chop.
- Whisk together Vinegar, Lemon Juice, Shallot, Sugar, Salt & Pepper, to taste. Add oils in a slow stream.
- Toss together Arugula, Strawberries, Hazelnuts, and Dressing. Divide salad among 4 plates and dot with the crumbled Goat Cheese.
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