Strawberry Romaine Salad

We got this recipe from my friend Tracy Nipper back in 1999. It was a good recipe, for sure, but I added a few ingredients to make it stellar. We like to mix baby lettuces of all kinds- just fill a big salad bowl and then add the other ingredients until it looks like enough. Be sure to chill the dressing ahead of time so the olive oil will get syrupy and hold all the other ingredients in suspension. 


1 head romaine

1 head Boston

(or any combination of dark green leafies)

2 lb.. strawberries, sliced

1 C. grated Monterey Jack

2  11 oz. cans Mandarin oranges, drained

carmelized sliced almonds or pecans and brown sugar


Dressing:

1 C. extra virgin olive oil

3/4 C. sugar

1/2 C. red balsamic vinegar

1 tsp. minced garlic (or more)

1/2 tsp. salt

1/2 tsp. paprika (use smoked paprika if you have it)

1/4 tsp. pepper


Emulsify in blender several hours in advance then chill so it will make a syrup. 


To carmelize nuts, stir 1 cup nuts and 3 Tbs. brown sugar over medium heat in a frying pan until sugar melts and coats the nuts. Cool. 

© Being Fruitful, 2012