I’ve eaten a lot of strawberries in my life which is why I am a self-appointed expert strawberry taster. In all my tasting years, I have to say these are the best I have ever had! Eckert’s strawberries are at their peak this week and they are solid red through the center of the fruit. They also drip like a peach when you take a bite out of one. I can’t believe that after all the ups and downs in temperature and eleven inches of rain in one week that these little jewels are glowing and growing! Maybe that is why everyone around the farm is calling them “miracle strawberries!”
While my absolute favorite thing to do with strawberries is to slice them and eat them with Eckert’s Frozen Custard, once in a while I get creative with something less geared for my intrinsic sweet tooth. Today, I decided to try a recipe for fresh strawberry dressing for a greens salad. Four cups of pureed berries give this dressing gorgeous red color and the herb oil add something truly unique to the flavor profile. I served it with greens, fresh sliced strawberries, blue cheese and almond slivers. It was so pretty!! I am also planning to experiment with the dressing as a marinade on chicken breast in it sometime soon.
I hope you will come out to Eckert’s this week and taste what I am certain will be the best strawberries of your life!
Eat well this spring,
Eckert’s Fresh Strawberry Salad Dressing
1 quart or 2 pints or 4 cups (1 ½ pounds) strawberries, stems removed
1 to 2 Tbs. Eckert’s Pure Honey
1/3 cup balsamic vinegar*
1 cup olive oil
¼ cup basil oil**
Kosher salt and pepper
1 Tbs. poppy seeds
Using a food processor, add strawberries, 1 tablespoon honey and vinegar. Process about 5 to 10 seconds to puree berries. Taste and adjust sweetness with the remaining honey.
With food processor running, slowly add both olive oils. Process about 5 to 10 seconds. Lightly add some salt and pepper; process about 5 seconds. Allow to dressing to sit about 5 minutes. Taste. Adjust seasoning. Add poppy seeds, process 1 to 2 seconds.
Can be used immediately or cover, date and store in refrigerator.
Makes about 1 cup.
*Aged or white balsamic vinegar can be substituted.
**To make your own basil oil, roll 17 to 18 medium leaves or 8 to 10 large fresh basil leaves (cleaned and completely dried) and slice into ribbons. Add to olive oil and allow to marinate for 5 to 10 minutes. Basil oil can be made ahead, covered and refrigerated for 4 to 5 days. Before using allow to sit at room temperature about 5 minutes. The olive oil will turn solid when refrigerated, but returns to a liquid at room temperature.