Spring strawberries are everywhere, and we’ve been eating them every way we can think of. Here’s a salad inspired by the matchless Martha.
Tarragon is a subtle flavor, and it did pretty well complementing the sweetness and acid from the strawberries. Pecans rounded it out and gave it some fatty crunchiness. Good times all around. If I were a real chef, I’d recommend a wine pairing. Instead, here’s another photo of the salad.
… Alright, Sauvignon blanc. Disagree with me if you dare.
♫ Music pairing: Strawberry Letter 23. ♫
Click to listen: The Brothers Johnson – “Strawberry Letter 23”
- 2 bunches arugula
- 1/2 pint strawberries, quartered
- Fresh tarragon leaves
- 1/2 cup pecans, toasted
- Olive oil
- Lemon juice
- Toss arugula with lemon juice and olive oil
- Top with strawberries, tarragon and pecans
- Sprinkle with salt and pepper