Arugula Salad with Pickled Strawberries, Goat Cheese, and Toasted Pistachios
Extend strawberry season juuuust a little longer.
by Erin Henderson
I'm typically not a fan of fruit in my salads or savoury dishes.
But here, repurposing the pickled(ish) strawberries from this excellent shrub recipe the sweet and sour fruit takes on a nearly olive or caper quality, complimenting the peppery arugula and tangy goat's cheese beautifully.
I also add the strawberries to cheeseboards, and don't shy away scattering them on top of vanilla ice cream.
Arugula Salad with Pickled Strawberries, Goat Cheese, and Toasted Pistachios
This salad is so easy to assemble, that it's not necessary to make it in advance. However, the balsamic dressing can be made a few hours or even a day before if you want to streamline the process.
Makes: about 10 cups
Chef level: easy
Salad
Ingredients:
- 2 cups left over strawberries from the shrub
- 142 g baby arugula
- 4 medium green onions, sliced thin (about ½ cup)
- ½ cup feta cheese, crumbled
- ½ cup pistachios, shelled and toasted
How You Make It:
- Assemble everything in a large bowl, tossing to combine.
- (To make in advance, leave the strawberries out until serving so the lettuce doesn’t wilt)
- Drizzle with balsamic dressing to taste and serve
Balsamic Dressing:
Ingredients:
- ¼ cup good quality balsamic vinegar
- 1 whole garlic clove, lightly crushed
- 2 tsp kosher salt
- 2 tsp Dijon mustard
- A few good twists of fresh black pepper
- ½ cup extra virgin olive oil
How You Make It:
- Into a jar add the garlic clove and salt. Pour in the balsamic, setting aside to make the salad and allow the salt to dissolve and garlic to infuse.
- When ready, remove and discard the garlic. Add pepper, Dijon, and olive oil.
- Seal the jar, give a good shake to combine. Taste for balance and adjust if necessary.
- Drizzle over the salad, reserving any leftovers for future use.
Wine Pairing:
I like a classic Beaujolais Cru for this salad. Made from the Gamay grape, the wine is juicy and fresh with bright red fruit and spicy pepper notes, which compliment so beautifully. There's also enough acid in the wine that it can handle the vinaigrette.