We had some glorious weather in San Francisco last week. Weather that beckoned us out of doors, encouraged the shedding of layers, inspired a whole new season of freckles, requested politely that spring gardens be planted, and didn’t really have a lot of tolerance for bad moods. It happens every March, coming in jauntily and departing quietly. I may be gloating a little. But it’s hard not to celebrate spring. It makes me want to spend every evening on our roof deck, making grilled pizzas with weird ingredients, listening to Fleetwood Mac, sipping wine spritzers. And it makes me want to eat a lot of salads.
Strawberries are one of those early spring fruits that I get most excited about. And with good reason: they are such a departure from the monotony of apples and pears all winter long. And they taste really good with balsamic vinegar. Because the asparagus is sliced so thinly and marinated in lemon juice, it doesn’t need to be cooked.
Strawberry, Asparagus and Arugula Salad
1 lb. strawberries, sliced
1 bunch asparagus, sliced very thinly on the bias
8 cups lightly packed arugula
feta cheese, crumbled
2 Tbs lemon juice
1 Tbs olive oil
salt + pepper
3 Tbs olive oil
2 Tbs balsamic vinaigrette
1 clove garlic, minced
salt + pepper
Thinly slice asparagus on the bias. In a bowl, toss the asparagus with lemon juice, olive oil, salt and pepper. Let marinate for a minimum of two hours in the fridge.
Slice strawberries and squeeze a little lemon juice over them. Refrigerate until needed.
For the dressing, whisk the vinegar together with the olive oil until emulsified. Mix in the minced garlic and add salt and pepper according to your taste.
When the asparagus is ready, add that along with the strawberries and arugula to a large bowl. Toss gently with the salad dressing. Top the salad with crumbled feta. And don’t forget the wine spritzer.