As we box up all of our belongings and throw our lives into a little more disarray, the world outside marches into my favorite time of year. The landscape is lush, the flowers are blooming, and strawberries are finally in season.
What a delicious time of year we are in. Gardens are beginning to bring forth the bounty that we country folk crave. Asparagus, lettuce, spinach, strawberries and peas, are ready for harvest right about now, sweeping away the last remnants of winter. This year, I am without a garden. I miss it. It’s a calming place to be, surrounded by plants that I’ve started from seed and then continue to watch grow and prosper or (in the case of my squash plants every year) shrivel and die without much fanfare.
I have managed to grow a little lettuce and spinach. Thankfully, they don’t take much attention since I don’t have much to give. I have enjoyed being able to grab a handful or two of fresh greens before I head out to work in the morning and throw together a quick salad for lunch. This particular salad I have made more times than I can count. It was my best seller when I still sold lunches to the masses and it’s one of my favorites, too.
Tip: To toast pecans (or any nut) simply throw them into a dry skillet and cook over medium heat, tossing occasionally, until they begin to smell nutty.
- 4 cups of mixed leafy lettuce
- 1 cup of sliced strawberries
- ½ cup crumbled blue cheese
- ½ cup toasted pecans
- 1 cup vegetable oil
- ½ cup apple cider vinegar
- ½ t. Dijon mustard
- ½ cup sugar
- ¼ cup sour cream
- Pinch of salt
- 1 t. poppy seeds
- In two large serving bowls or plates, divide the lettuce equally between the two. Top with strawberries, blue cheese, and toasted pecans.
- In a blender combine the oil, vinegar and mustard and pulse to create an emulsion. Add in the sugar, sour cream, salt and poppy seeds and blend until everything is well combined. Taste the dressing and add more sugar if not sweet enough, or more oil if too tangy.
- Drizzle some dressing on top of each salad and serve! The dressing will keep in the fridge for two weeks.