What do ya do when you have two people and two pounds of perfect strawberries? You get creative and eat them. That’s what ya do!
And that’s what I did tonight.
I bought the strawberries yesterday and they went on last nights salad. They made a guest appearance tonight as well – along with a strawberry walnut (and garlic!) dressing.
The salad itself was mixed greens with a bit of grilled flank steak, a slice of triple cream brie, strawberries, blackberries, raspberries, and a hard-cooked egg.
Strawberry Walnut Dressing
- 1 cup sliced strawberries
- 1/2 cup walnuts
- 1 clove garlic
- 3 tbsp balsamic vinegar
- 1/2 cup grapeseed (or other neutral) oil
- salt and pepper, to taste
In blender, puree strawberries, walnuts, garlic clove, and balsamic vinegar.
With machine running, slowly add oil. Blend until thick.
Add S&P to taste, if desired.
And then we had to have dessert!
Zabaione with Strawberries!
I don’t think I’ve made zabaione since I worked at Hugo’s at the Hyatt Lake Tahoe. That was circa 1977. The recipe hasn’t changed in all those years. Actually, the recipe hasn’t changed for a few centuries. It is traditionally made with marsala, but any sweet wine will do. You can even make a whiskey zabaione. I had one of those a few years back and it was pretty good.
Zabaione
- 2 egg yolks
- 2 tbsp sugar
- 1/4 cup marsala
Mix the egg yolks, sugar, and marsala in a heat-proof bowl. Place the bowl over barely simmering water and whisk continually for 8 minutes. You want to get at least triple volume.
Remove from heat and continue to whisk for another 30 seconds or so.
Serve warm over strawberries.
You need a good arm for this, but it is so worth the effort!