Strawberry Ritz Hotel Salad Recipe

Prepare strawberries and greens

Rinse the strawberries, pat dry, hull and slice into halves or quarters to yield about 3 cups. Place mixed salad greens in a large chilled bowl and gently toss to loosen.

Prep cucumber and avocado

Thinly slice the English cucumber and add to the greens. Dice the avocado just before serving to avoid browning; gently toss with a pinch of salt and a squeeze of lemon if desired, then add to the bowl.

Add cheese and nuts

Scatter the crumbled feta over the greens and fruit. Sprinkle the toasted sliced almonds evenly over the salad for crunch.

Season and finish

Add the chiffonaded mint leaves and the optional red onion or microgreens if using. Lightly season with the measured 1 tsp fine sea salt and 1 tsp freshly ground black pepper; wait to dress the salad until just before serving.

Puree dressing

Place 1 cup chopped strawberries, 3 tbsp white balsamic vinegar, 2 tbsp honey, 1 tsp Dijon mustard, 1 tsp vanilla extract, 1 tsp fine sea salt and 1/2 tsp black pepper into a blender or food processor. Pulse until the strawberries are broken down and the mixture is smooth.

Emulsify

With the blender running on low, slowly stream in 1 cup extra-virgin olive oil until the dressing emulsifies and thickens slightly. Taste and adjust seasoning: add up to 1 tbsp more honey if you prefer sweeter, or another teaspoon of vinegar for more tang. Chill in the refrigerator for 10 minutes to meld flavors if time allows.

Strain (optional)

For an ultra-smooth vinaigrette, pass the dressing through a fine-mesh sieve, pressing with a spatula to extract liquid and leaving seeds/pulp behind. Use the unstrained version for more texture.

Just before serving, give the vinaigrette a quick whisk. Drizzle 3/4 to 1 cup of the dressing over the salad (about 2 to 3 tablespoons per serving), tossing gently to coat the leaves and distribute fruit evenly. Taste and add more dressing if desired.

Divide the salad among 4 chilled plates or bowls. Finish with an extra sprinkle of toasted almonds, a few extra sliced strawberries for presentation, and a small handful of microgreens or baby herbs as garnish.

Serve immediately. Leftover dressing will keep in an airtight container refrigerated for up to 4 days; toss salad just before serving to keep greens crisp.