So it is almost Valentine's Day, and love is in the air.... and so are strawberries. Chocolate dipped strawberries are to Valentine's Day what pine trees are to Christmas! Here are some fun facts about strawberries that you may not have known:
- Strawberries are a member of the rose family
- Strawberries have 200 seeds
- To symbolize perfection and righteousness, medieval stone masons carved strawberry designs on altars and around the tops of pillars in churches and cathedrals.
- Strawberries are low fat, low calorie; high in vitamin C, fiber, folic acid, potassium
- In medieval times, strawberries were served at important functions to bring peace & prosperity.
- There is a museum in Belgium JUST for strawberries
No wonder that 94% of US households consume strawberries! But why wait until dessert to enjoy those lushous little berries? Chef Troi's Strawberry and Asparagus Salad with Champagne Vinaigrette is a sophisticated side dish to any meal.
Strawberry & Asparagus Salad with Champagne Vinaigrette
1 Basket fresh strawberries
1 Bunch fresh asparagus
Pinch of kosher salt
Ice- to fill bowl
1/2 Red onion
Champagne Vinaigrette
1 Orange or mandarin orange, zested & juiced
1 Cup Champagne vinegar
1/2 Cup chilled Champagne, such as Asti Spumanti
2 Cups blended olive oil (1 part canola oil & 1 part olive oil)
1 teaspoon minced garlic
1 teaspoon minced shallot
3 Strawberries
Pinch of Herbs de Provence
1 teaspoon Sugar (to taste)
2 Teaspoons Poppy Seeds
Salt and pepper (to taste)
Prepare strawberries; wash, remove stems, and cut into quarters. Blanch asparagus; boil water in a 4 qt saucepan. Rinse asparagus and trim into thirds. Fill a large bowl full of ice, and add water. Drop asparagus thirds into boiling water with a pinch of kosher salt, and leave for 2 - 3 minutes. Remove asparagus from boiling water, and plunge immediately into bowl of iced water. Swish around until asparagus has cooled completely. Remove blanched asparagus and dry between two towels. Thinly slice red onions. Slice blanched and dried asparagus into bite sized pieces, on the diagonal. Toss asparagus bites, strawberries, and onions together, and dress right before serving.*
Prepare dressing; in a food processor combine minced shallot and garlic with champagne vinegar, chilled champagne, 3 strawberries, Herbs de Provence, poppy seeds and orange zest and juice. Add salt and pepper to taste. Slowly stream in oil. Dress asparagus strawberry salad, and serve immediately.
* Dressing the salad too long before serving may cause the asparagus and strawberries to discolor. Remember to dress immediately before serving.
1 Basket fresh strawberries
1 Bunch fresh asparagus
Pinch of kosher salt
Ice- to fill bowl
1/2 Red onion
Champagne Vinaigrette
1 Orange or mandarin orange, zested & juiced
1 Cup Champagne vinegar
1/2 Cup chilled Champagne, such as Asti Spumanti
2 Cups blended olive oil (1 part canola oil & 1 part olive oil)
1 teaspoon minced garlic
1 teaspoon minced shallot
3 Strawberries
Pinch of Herbs de Provence
1 teaspoon Sugar (to taste)
2 Teaspoons Poppy Seeds
Salt and pepper (to taste)
Prepare strawberries; wash, remove stems, and cut into quarters. Blanch asparagus; boil water in a 4 qt saucepan. Rinse asparagus and trim into thirds. Fill a large bowl full of ice, and add water. Drop asparagus thirds into boiling water with a pinch of kosher salt, and leave for 2 - 3 minutes. Remove asparagus from boiling water, and plunge immediately into bowl of iced water. Swish around until asparagus has cooled completely. Remove blanched asparagus and dry between two towels. Thinly slice red onions. Slice blanched and dried asparagus into bite sized pieces, on the diagonal. Toss asparagus bites, strawberries, and onions together, and dress right before serving.*
Prepare dressing; in a food processor combine minced shallot and garlic with champagne vinegar, chilled champagne, 3 strawberries, Herbs de Provence, poppy seeds and orange zest and juice. Add salt and pepper to taste. Slowly stream in oil. Dress asparagus strawberry salad, and serve immediately.
* Dressing the salad too long before serving may cause the asparagus and strawberries to discolor. Remember to dress immediately before serving.
Enjoy!
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