Strawberry and Asparagus Salad Recipe

We've had several requests for the recipe for our fabulous strawberry and asparagus salad - so here it is, a great summer salad, perfect for Christmas lunch or something you can quickly throw together at the bach.

Salad (use the ingredients in any proportion you like)

  • Salad greens (we use a mesclun mix, but any fresh greens are nice)
  • Strawberries, stems removed, slice in halves or quarters depending on size
  • Asparagus, snap off the woody ends, blanch in hot water, allow to cool (you could even do these on the bbq if you like)
  • Sugar snap peas, (raw and) chopped

Mix those main ingredients or layer on a platter, then add:

  • Feta cheese, crumbled over the top
  • Sunflower and/or sesame seeds, lightly toasted (again, you could do this on the bbq - just wipe the hot plate dry with a paper towel so the seeds don't get too oily)

Red Wine Vinaigrette
Adjust the quantities if necessary, this should make enough for a several big salads - you can mix the dressing with the main ingredients, drizzle it over the top, or just serve it on the side

  • 1/3 cup red wine vinegar
  • 1/3 cup red wine
  • 4 Tablespoons brown sugar
  • 2 Tablespoons mustard seeds
  • 1/2 teaspoon crushed garlic (1-2 cloves)
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper (freshly ground if possible)
  • 1 cup oil

You can blend this all together in the food processor, or just put it all in a big jar and give it a good old shake. It will naturally separate, so shake it up before you use it.
(store in a cupboard, not the fridge, as the oil will go gluggy)

Now open a nice bottle of chilled rosé and enjoy!

Strawberry and asparagus salad at Rouge, Cambridge