Eat / Recipe

Eat: Strawberry & Wild Arugula Salad

by Chef Jennifer Sherman of Chez Panisse

Eat: Strawberry & Wild Arugula Salad
Local Tastes Better prepares fresh salads

Strawberry season is around the corner! This simple salad is a perfect way to enjoy their bounty. Make it heartier with a crumble of fresh chevre or some toasted almonds. 

Strawberry & Wild Arugula Salad

Serves: 4


1-pint strawberries
2 bunches arugula
1 head frisée or mizuna lettuce
1 medium shallot
Juice of 1 medium lemon
1 tsp salt
Cracked black pepper
½ cup best quality extra virgin olive oil
1 tsp honey
4 TBS balsamic vinegar
2 oz fresh chevre
¼ cup sliced toasted almonds

  1. Wash strawberries quickly under running water, drain well, and let dry on a clean towel.
  2. With the tip of a small sharp paring knife, remove the stem and core of the strawberry and then cut them in quarters or eighths or slice them, reserve in a small bowl.
  3. Wash and dry lettuces and chill for 30 minutes.
  4. Mince shallot and combine with the lemon juice, salt, honey, and balsamic.
  5. Let sit 10 minutes. 
  6. Whisk in olive oil.
  7. In a large shallow bowl or platter, arrange the greens and strawberries and drizzle dressing over the salad.
  8. Crumble the chevre and sprinkle the almonds over the top.
  9. Enjoy immediately.