I couldn’t resist making a salad with some of the dehydrated strawberries that I made with my new kitchen toy, the food dehydrator. I love how the berry flavor is concentrated into these dried fruits. I could eat them all day even if it took be two days to core that many strawberries! It’s an easy salad to compose. The intense flavors of the simple ingredients makes it delicious.
This salad was a rift on that 1980’s classic goat cheese and fresh strawberry salad. Do you remember that one? Served in almost every up and coming restaurant over mesclun greens and a heavy balsamic dressing. I thought to modernize it a bit I’d use baby kale as my leafy green. I love baby kale. It’s toothsome but still tender. There’s a great mineral flavor to it but it isn’t too over powering. The pop of the dried strawberries compliments it’s flavor and also brings a nice sweetness to the salad. And I could’t resist using blue cheese. The unctuous flavor of the mild blue cheese brings the salad together. I don’t believe this salad needs a heavy dressing. Just use a bit of good balsamic and olive oil. Don’t forget lots of freshly ground pepper. I think it’s a must for this salad!
- 11 oz of baby kale
- 4 oz of mild blue cheese like Maytag, crumbled
- 2-4oz of dehydrated strawberries. (I started with a quart of fresh strawberries)
- Balsamic vinegar
- Olive oil
- Freshly ground pepper
- Lay the washed baby kale out in a shallow serving bowl.
- Layer the dried strawberries and crumbled blue cheese over the top of the kale
- Lightly sprinkle the vinegar and olive oil all over the top of the salad.
- Finish the salad off with coarsely ground black pepper.
- Before serving, lighting toss the salad allowing all the components to filter through the salad leaves. That way when serving you'll get nicely mixed bites of the salad.