Recipe: Greens and Strawberry Salad
½ cup chopped walnuts
4½ teaspoons extra-virgin olive oil, divided
1 stalk green garlic, thinly sliced
2 cups sliced strawberries
1 bunch small green onions, thinly sliced
½ cup (2 ounces) shaved and crumbled Parmesan
¼ teaspoon freshly ground pepper
1/8 teaspoon salt
2 teaspoons aged balsamic vinegar
4 cups butter lettuce, leaves torn into bite-size pieces
In a small dry skillet, toast walnuts over medium-low heat, stirring frequently, until lightly browned, about 4 minutes. Transfer walnuts to a salad bowl and allow to cool.
In the same skillet, heat one teaspoon olive oil over medium heat and add green garlic. Saute just long enough to bring out the aroma, about 1 minute, and add to the walnuts in the salad bowl.
In a medium bowl, combine strawberries, green onions, Parmesan, pepper, salt, vinegar and remaining 3½ teaspoons olive oil. Toss gently to combine.
Arrange greens on serving platter. Top with strawberry mixture and sprinkle with walnut/green garlic mixture. Serve at once.
Adapted from a recipe provided by Margie Thorpe