Hands up anyone who goes bonkers at sight of strawberries! I am one of them. Strawberries are so pretty aren't they? But my experience with strawberries have not been pretty until I met Korean strawberries.
There was time whenever I see strawberries, I would buy a box only to be disappointed. They were either tasteless or incredibly sour.
And then one day I was gifted with a box of Korean strawberries. Wow. What a difference. They were sweet and tasted like what I expected strawberries to taste like. From then on, whenever Korean strawberries are available, I would not hesitate to spend my hard earned money on them.
Last week, I spotted some Korean strawberries at Jaya Grocer. But the fruits were quite pale. Then I went to have a peek at a fruit shop located outside Jaya Grocer. Ah! These were very red and cost RM1.00 less.
I bought two boxes and when I got home I tasted one and yes, it was juicy and sweet. These are great eaten just like that but I remember enjoying a Strawberry Salad with Balsamic Vinaigrette which I made some two years ago.
Since I had half a bottle of Balsamic vinegar in the kitchen, I decided to make the salad again. Again, I used siew yoke (roasted oinks) as my protein and those convenient ready-washed salad leaves for the greens.
I made extra Balsamic vinaigrette so that I could enjoy more salad during the week. The thing about Balsamic vinegar is that it is quite strong, so a little goes a long way. It is also sweet, and you could add some honey if you like your dressing on the sweeter side.
Strawberry Salad with Balsamic Vinaigrette
Recipe source : Adapted from A Beautiful Mess
For the vinaigrette :
- 3/4 cup olive oil
- 1/4 cup Balsamic vinegar
- 2 cloves garlic, finely minced (I used a garlic press)
- 1 tsp sea salt
- 1 tsp freshly cracked pepper
- 1 tsp Dijon mustard
- 1 tsp honey
For the salad :
- Salad greens
- Strawberries, each sliced into two
- Red onion, thinly sliced
- Cucumbers, thinly sliced
- any protein of your choice, I used roasted pork
1. To make the vinaigrette, put all the ingredients into a blender and blitz until emulsified. Pour into a container and use immediately or store in the fridge for later.
2. To make the salad, assemble all the salad ingredients into a mixing bowl and toss with enough dressing to coat all the ingredients.