Posted: Tuesday, March 20, 2007 7:00 pm
The calendar makes it official, what we’ve been seeing signs of out there in the world. It’s spring! Now the brilliant male cardinals chasing each other around the backyard, vying for territory or females or best perch at the feeder, could care less what the calendar says. And the cranes that Nebraska’s poet laureate John Neihardt referred to as “apostles of the rain” are similarly oblivious to the datebook or Blackberry. They just know it’s time to head north.
These signs and portents in the natural world are echoed, happily, by what appears on the produce department shelves. True, the strawberries now appearing aren’t local, but they’re bright red and buxom, and spilling out of their plastic pints they seems as sure a sign of spring as the first robin.
To some eaters (like the one I live with) strawberries equal ice cream. And/or shortcake. Or any other sugar-laden dessert. But a saunter over to the savory side of the street can offer another and somewhat more healthy way to enjoy the berries’ benefits.
Like a strawberry and spinach salad. These two vivid ingredients form the background for all sorts of vernal variety. Want some extra crunch (and so they say, good fats)? Toss a handful of chopped pecans into a skillet, toast over medium heat, and as they’re turning brown sprinkle on a tablespoon or two of balsamic vinegar. Continue stirring until the nuts are caramelized; remove from heat, and stir in just a bit of white sugar for even more texture. (Thrown in at the end, the sugar won’t dissolve.) If you’ve got a little more time, pecans or walnuts can be caramelized in the oven with a balsamic and sugar syrup as in the recipe below.
Want some burst of sharp to contrast with the sweet? A tablespoon (or more to taste) of chopped crystallized ginger will perk up winter-worn palates. And, its proponents say, ginger also quenches thirst, excites the brain, and in old age awakens young love again. Not bad for a salad ingredient.
A few crumbles of goat cheese or blue cheese can offer another exclamation point, and add just enough richness that a good balsamic vinegar alone is the only dressing you need. Or you can pass the vinaigrette that’s part of the recipe.
Sweet and savory and sharp and soft with a little earthy crunch — contrasting elements perfect for this achingly beautiful time of year. A salute to the season in your salad bowl!
Spinach and Strawberry Salad with Caramelized Pecans and Crystallized Ginger
8 ounces fresh torn spinach or baby spinach
2 cups cleaned and slice strawberries
½ cup caramelized pecan halves or pieces (see below)
1 tablespoon minced crystallized ginger (or to taste)
2-3 ounces goat cheese or blue cheese, crumbled (optional)
Balsamic vinegar for dressing or see dressing below
Toss spinach and strawberries in salad bowl, adding in pecan pieces and ginger. Gently fold in crumbled cheese, if using. Dress lightly, or pass vinegar and/or vinaigrette with salad. Serves 4-6.
Caramelized Pecans
½ cup sugar
2 tablespoons balsamic vinegar
1½ cup pecan pieces
Heat oven to 325. Line a baking sheet with aluminum foil, spray with cooking spray. In a small pan, combine sugar and vinegar. Cook, stirring, until sugar is dissolved. Stir in nuts. When coated, spread nuts on prepared baking sheet. Toast in oven 10 minutes or until browned and caramelized.
Vinaigrette
¼ cup canola or other salad oil
2 tablespoons balsamic vinegar
1 tablespoon granulated sugar
¼ teaspoon dried tarragon
1/8 teaspoon each onion and garlic powder
Dash dry mustard
Whisk ingredients together or combine in jar with tight-fitting lid and shake together. Store in refrigerator, if made ahead, until ready to serve.
Lynne Ireland lives to eat and welcomes comments and questions from others who do (or don’t). Contact her at savor@journalstar.com.
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