Strawberry Spinach Salad has got to be the best way to eat spinach. I mean, I’m a huge fan of spanikopita, and palak paneer is my favourite go-to spinach dish in winter. But when baby spinach is fresh and crisp and plentiful at the same time the first strawberries are coming out – there’s just no debate. Strawberry spinach salad reigns supreme.
Last week, Mhari and I made beef sliders and spinach strawberry salad with the kids from St. George’s YouthNet. We were going to keep the dressing very simple with a simple splash of oil and vinegar with some lemon balm that we picked from their garden, but we were very quickly voted down. One of the boys insisted we make a strawberry vinaigrette instead, and took over the salad dressing production. I was a little distracted with the burger frying to take close notes on Mamadou’s recipe, but here’s the general idea:
- 1/2 cup strawberries, mashed
- 1/4 cup water
- 1 Tablespoon sugar
- 2 Tablespoons balsamic vinegar (we used a beautiful blackcurrant balsamic)
- 2 Tablespoons Olive Oil
- 1 Tablespoon chopped lemon balm
- Salt to taste
Combine the mashed berries, sugar and water in a small pot, and cook over medium heat until berries are quite soft. You want an almost jammy consistency to the strawberries which in the words of Mamadou, our young chef, ‘needs to carmelize’. When cooked, whisk in the oil, vinegar and lemon balm, and season to taste.
Voila! The perfect topping for the perfect spring salad! These kids really know how to cook!