Slow-Roasted Strawberry Bibb Salad with Strawberry Balsamic Dressing
Roasting strawberries brings out their natural, juicy sweetness for this elegant salad. Combined with crunchy Boston Bibb lettuce and rich almonds, this recipe is simple and healthy. The dressing is a surprising, oil-free balsamic. Enjoy this as a plant-based vegan lunch or serve as a first course for a dinner party.
½pound(about 2 cupfresh strawberrieshulled and sliced
½cupslivered almondstoasted
1head Boston Bibb lettuceleaves torn apart, washed, and dried
1cucumberpeeled, seeded, and thinly sliced
For the Oil-Free Strawberry Balsamic Dressing:
½pound(about 2 cupfresh strawberrieshulled
3tablespoonsgood quality Balsamic vinegar
¼teaspoonsalt
¼teaspoonground black pepper
Instructions
To Slow-Roast the Strawberries:
Place the 2 cups sliced strawberries in a small baking dish. Roast until soft and juicy, at least 30 minutes. You can roast them longer, up to 2 hours, at this low temperature. The longer, the better.
To toast the almonds:
Place the almonds in a small, dry saute pan. Toast over medium heat until they start to turn golden brown and become aromatic, about 5 minutes. Remove from the heat and let cool.
To make the Oil-Free Strawberry Balsamic Dressing:
In a blender, combine all ingredients for the dressing. Puree until smooth. Taste to adjust seasoning. Set aside until ready to use.
To assemble the Roasted Strawberry Boston Bibb Salad with Strawberry Balsamic Dressing:
In a large bowl or platter, spread the Boston Bibb lettuce leaves. Sprinkle on the toasted almonds. Scatter the roasted strawberries. Drizzle on the Strawberry Balsamic Dressing. Serve immediately!