This is one of my all-time favorite summer salads.
My Mom’s been making it for years. And now I’ve adopted it into our family rotation. According to my husband, it’s not a main-course meal–since there’s no meat. But it’s a beautiful compliment to fresh bread, grilled chicken, and cold lemonade. And it makes a very tasty lunch.
Grab your fork.
We’re eating fresh strawberries, chilled asparagus, lettuce, and sugar-coated almonds.
And the vinaigrette on top is a dressing I use for other salads as well.
STRAWBERRY ASPARAGUS SALAD
1 head romaine lettuce–chopped
1/2 bag of baby spinach leaves–stems removed
1 bundle of asparagus–steamed and chilled
1 pint of strawberries–sliced
1/3 cup sliced almonds–sugar toasted
1/4 cup rice vinegar (in a bind, substitute apple cider vinegar)
2 Tbl Canola or Olive Oil
1/4 cup sugar
1/2 tsp salt
1/2 tsp pepper
Wash the spears and break or cut off the ends. Place them in a double-steaming pan, or a pot of boiling water and let them cook for only a few minutes. You just want to take the raw-edge off of them. While they’re still a brilliant green shade, remove them from the pot and dunk them in a bowl of ice water. This stops the cooking process.
Start with sliced almonds–you can also use slivers but I like sliced.
Place them in non-stick pan on medium heat and sprinkle them with a liberal amount of sugar–no real amount here, just eyeball it. Stir the almonds fairly often and as the sugar starts to crystalize and becomes clear, stir them constantly so the sugar doesn’t burn. Eventually, you have small clumps of sugary nuts.
Place them on a plate to cool.
Wash and slice a small basket of berries (or more if you love them) and throw them into the bowl with the rest of the goods.
Prepare your dressing using the recipe above. If you have a cool salad dressing bottle, perfect! If not, here’s my mom’s make-shift method……pour everything in an old glass bottle, place a plastic baggie over the top–to keep anything from spilling out–screw on the lid and shake!
Works great every time.
Combine it with cheesy sourdough toast (recipe here, minus the tomatoes) and lunch is served.