I spent my Sunday afternoon picking (and eating) strawberries at a wonderful organic farm. They were the most deliciously sweet berries ever — if I closed my eyes I thought I was eating jam! I took home four pounds of the stuff and enthusiastically devoured them over the next day. But then, as organic strawberries are wont to do, they started to bruise. I needed a creative way to use them, and quick. Luckily, I found this fantastic recipe in Mark Bittman’s essential cookbook, How to Cook Everything. It was so delicious that I thought I’d share it with you all!
Balsamic Strawberries & Arugula
3 cups strawberries, quartered
1 tablespoon balsamic vinegar & more to taste
Freshly ground black pepper
4 cups arugula
Salt to taste
1 tbs extra virgin olive oil
1. In a large bowl, toss berries with vinegar and pepper. Set aside for about 10 minutes.
2. Add arugula to strawberries and sprinkle salt over the bowl. Toss. Drizzle olive oil over berries and arugula and gently toss again. Serve.