Strawberry Cucumber Salad

April 09, 2020

Strawberry Cucumber Salad

Welcome to this months edition of Improv Cooking Challenge featuring Lemons & Lettuce. And a Pandemonium Noshery first, this recipe isn't tied to any one country, it's not an international recipe. It's just something I made, for Valentines day actually, and had to share with you all. It's a wonderful mix of sweet and tangy with vibrant fruit flavors and crunch from the nuts and cucumbers but distinct savory notes with the onion and feta.

1/2 English cucumber. sliced
1 lb. strawberries, hulled and quartered
1/2 red onion, sliced very thin
2 Tbsp. feta cheese
.5 oz. fresh mint, sliced
zest of 1 orange
2 Tbsp. sliced almonds
1 romaine heart, sliced
light sprinkle fleur de sel

1/4 c. olive oil
1 1/2 Tbsp. Apple Cider vinegar
1 Tbsp. lemon juice
2 Tbsp. apple juice concentrate
1/8 tsp. black pepper
1/8 tsp salt
1/2 tsp. clear gel instant thickening

Whisk together the olive oil, cider vinegar, lemon juice, apple juice concentrate, salt, and pepper. Taste and adjust seasoning.

Toss the dressing in a bowl with the romaine hearts. Allow to sit for 5 minutes for the excess dressing to drip back to the bottom. Use tongs to lift the romaine out and on to a platter. There should be about half of the dressing remaining in the bottom of the bowl.

Whisk the clear gel in to the remaining dressing. Toss the dressing with the cucumbers, strawberries, red onion, and mint.

Arrange the cucumbers on top of the romaine. Top with the orange zest, feta cheese, almonds, and fleur de sel.

Serve immediately.

Lemon and Lettuce

Improv Cooking Challenge