May 29, 2012 § 1 Comment
this recipe is properly filed in the “old trusty” category. you know— where you store the recipes your brain immediately seizes upon when it realizes you’ve forgotten to put something together to bring to such-and-such barbeque or so-and-so’s dinner party. the panic-ending, low-effort, high-impact recipes.
from the kitchen of mary hanrahan (with slight modification)
2 pints strawberries
fresh greens (the original recipe calls for a one-half spinach, one-half boston lettuce mix; i prefer to let baby spinach fly solo; naturally, it would also be just fine with field greens or whatever else you have on hand).
2 cup chopped pecans, 2 tablespoons melted butter and sugar (white or brown) for candying (unless you’re opting for the spicy candied walnut version, which i really would encourage you to do, in which case you should follow the directions here: https://wecookanddrinktogether.wordpress.com/2012/02/13/spicy-candied-walnuts-or-pecans-if-you-prefer/).
1 red onion (or half of a giant red onion), sliced thin– make sure to reserve a bit for the dressing below.
½ cup white wine
½ cup sugar
1 ½ Tablespoons minced onion
1 ½ Tablespoons poppy seed
1 teaspoon salt
1 teaspoon dry mustard
1 cup vegetable oil
1. prep the nuts. brown chopped pecans in butter at 350 degrees for 10 minutes with sugar sprinkled atop. or opt for hovi’s fantastic spicy nuts (the link appears above). This can also be done over medium-high heat on the stovetop, but please please please stir them continuously, because i assure you, a pan of burned nuts really will ruin your salad.
2. slice strawberries and chop the red onion.
3. if you aren’t using baby spinach, tear spinach into bite-sized pieces.
4. mix the ingredients for the dressing. a blender works well, but it can also be shaken around in a mason jar or some such thing. in the interest of full disclosure, the original recipe calls for the dressing to spend an overnight in the fridge, a step that i always skip that step because this is, after all, a last-minute old-trusty recipe that’s typically made on the fly. NOTE: you have just made WAY too much dressing. please don’t try to use all of it to dress the salad. unless you want your strawberries swimming in salad dressing, which i promise you, you do not. save some for later! it’s delicious and would be good on other salads.
5. assemble salad at the last second (the dressing will make the salad droopy, so dress JUST before serving).