strawberry macadamia salad
 
serve this as a first course before the veal medallions or whitefish. 
makes 8 servings 
 
1 cup  toasted macadamia nuts
1 pint  michigan strawberries, washed and drained
1/3 cup  balsamic vinegar
1 cup  vegetable oil
  salt and pepper
1 large  head bibb lettuce, washed and dried
4 large  belgian endive, washed and dried
 
split the macadamia nuts in half and set aside. stem strawberries and 
slice about 1/4 inch thick. 
using a food processor, purée 2/3 cup of the sliced strawberries with 
the vinegar. add the oil and process for 30 to 40 seconds until the 
dressing is well combined. season with salt and pepper. if the berries 
are not sweet, add a teaspoon or two of sugar. 
put 2 leaves of bibb lettuce on each of 8 chilled plates. arrange 7 
leaves of endive on top, like spokes in a wheel. fan out 8 slices of 
strawberries in the center. if assembling ahead, cover with plastic wrap 
and refrigerate plates. 
just before serving, spoon 3 to 4 tablespoons dressing over the 
strawberries and top with the toasted nuts. 
the dressing can be made ahead, covered and refrigerated for up to 2 
days. 
 
recipe adapted from marcel desaulniers, chef-owner of the trellis 
restaurant in williamsburg, va. 
 
 
 
(ID: 76246) Mirror: rec.food.recipes: Mon, Aug 9, 2004


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