At this time of heat wave, Strøm offers a refreshing and nutritious summer salad.
Strawberry – tarragon vinaigrette
1 cup of olive oil
½ cup of apple cider vinegar
1 tbsp. of fresh tarragon, chopped
1 tbsp. of honey
½ cup of pre-washed strawberries, cut in quarters
Put all the ingredients in a blender and mix until you have an even and liquid consistency.
Asparagus and watermelon radish salad
450g (1 lb) of pre-washed green asparagus, shaved into ribbons. Immerse the asparagus ribbons in a bowl full of cold water and ice cubes for at least 20 minutes.
250g of ricotta cheese
⅓ cup of shelled pistachio nuts, coarsely chopped
2 cups of washed watermelon radishes, thinly sliced
1 cup of pre-washed strawberries, cut in quarters (optional; for decoration)
Freshly ground pepper
Separate the sliced radishes and arrange them on a plate to form a circle.
Place the asparagus ribbons (previously drained) evenly on top of the radishes.
Divide the ricotta on top of the ingredients.
Add a pinch of sea salt and some freshly ground pepper (to taste) over the whole plate.
Drizzle the strawberry-tarragon vinaigrette over the salad (to taste).
Sprinkle the pistachios evenly on top.
Finish by adding the strawberries for decoration (optional).
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