This past week on the Splendid Table Lynn talked with the guy who wrote How to Pick a Peach. His name? Hold on, let me google him....Russ Parsons, that's him. Anyway, Lynn and Mr. Parsons were talking about strawberries. About how industrial strawberries are cultivated for traveling, and as a result they have little tough skins that protect them from bumps in the road. I can't tell you how many times I've excitedly bought strawberries from the supermarket and been left utterly disappointed and annoyed. Tough and tasteless, these bright red berries need a pound of sugar to make them edible. Somehow I learned my lesson and avoided buying strawberries for the past six months. So when I saw the season's first batch of strawberries at the farmer's market I almost turned to a complete stranger and giddily exclaimed, "Strawberries. Yummy!" Instead of scaring anyone, I put out a little tweet, telling everyone to RUN down to the market before they were gone, which, judging by the crowds hovering over them, would be soon.
My Sunday farmer's market dinners are always the best taste of the week. This strawberry and arugula salad with feta from Keswick Creamery was no exception. I included arugula, a handful of basil, almonds, and sweet, juicy strawberries. For the dressing I used a 2:1 ratio with 2 parts red wine vinegar and 1 part olive oil. If you like your dressing a little on the tart side - the way I do - then 2:1 is for you; otherwise, you should play around with the ratio (standard is 3:1, with more oil than vinegar). To finish the dressing, I also added my favorite feta from Keswick (Feta de Provence) and a little flavor magic in the form of Penzy's Sandwich Sprinkle. Combine the dressing ingredients in an old jar and shake it wildly. Best. Salad. Ever.