Strawberry Salad on RNN


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<a href=”” target=”_blank”> As I told you last week, </a>I was out at the Nyack Farmers Market doing a cooking demonstration with chef Doug Nguyen of Wasabi in Nyack. My friend and colleague Rory — <a href=”” target=”_blank”> (remember him from Chef’s Dish back in January?) — </a> shot and edited this week’s “What’s Cooking” for RNN.

And here, once again, is the recipe:Strawberry Frisee Salad
1/2 tablespoon superfine sugar
1 tablespoon yuzu juice (or substitute any
citrus juice, such as lemon, lime or grapefruit)
3 tablespoons extra virgin olive oil
Salt and pepper
1/2 head frisee lettuce
4 strawberries
1/4 Granny Smith apple

Put the sugar in a bowl and add the juice.
Whisk to combine.
Continue to whisk while drizzling in the olive oil.
Whisk until the salad dressing is somewhat thick.
Wash the frisee and cut it into bite-sized pieces.
Slice the strawberries and the apple.
Place all in a bowl and toss with the dressing.
Mound the salad on a plate and garnish with
strawberries, if desired.
Yield: 2 servings.


About Author

Liz Johnson is content strategist for The Journal News and, and the founding editor of lohudfood, formerly know as Small Bites. As food editor, she won awards from the New York News Publishers Association, the Association of Food Journalists and the Associated Press. She lives in Nyack with her husband and daughter on a tiny suburban lot they call their farm — with fruit trees, an herb garden, and a yardful of lettuce, tomatoes, onions, shallots, cucumbers, zucchini, radishes, cabbage, peppers, Brussels sprouts and carrots and four big blueberry bushes.

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