As the days get hotter, we turn our attention to foods that won’t add to the heat in your kitchen.
Berries are a sweet summer treat and they are also nutritional powerhouses full of fiber, vitamins and minerals, and antioxidants like anthocyanins, ellagic acid, and resveratrol that may help to prevent cancer. Berries are good for your heart and may be helpful in the prevention and treatment of obesity and diabetes.
This week’s recipe for Berry Salad with Vanilla Bean Vinaigrette and Caramelized Almonds is a delightful blend of textures and flavors. It was sent to CCSA as part of a series of emails from our resident chef, Dr. Linda Doody.
“I feel a recipe is only a theme which an intelligent cook can play each time with a variation.”
– Madam Benoit
Berry Salad with Vanilla Bean Vinaigrette and Caramelized Almonds
Nordstrom Family Table Cookbook: Sharing Taste and Flavor, Michael Northern (2012)
Garnish & Glaze blog (https://www.garnishandglaze.com/caramelized-almonds-recipe)
Ingredients
- Vanilla Bean Vinaigrette
- 3 Tbsp Champagne or white wine vinegar
- 2 teaspoons sugar
- 1½ teaspoons Dijon mustard
- 2 teaspoons finely minced shallot
- ¼ teaspoon finely minced garlic
- 1 vanilla bean (extracted vanilla bean seeds [e.g., OliveNation] or vanilla bean paste with seeds [Taylor & College brand comes in a handy squeeze tube] can be substituted)
- ⅔ cup canola oil
- Kosher salt
- Freshly ground white pepper
- Salad (6 servings)
- 8 ounces mixed baby greens
- 8 ounces baby spinach (Baby arugula can be substituted for a counterpoint to the sweetness of the fruit and almonds)
- 2 cups fresh strawberries, hulled and quartered
- 2 cups fresh blueberries
- 1 cup fresh raspberries
- Dried (not dehydrated) strawberries, chopped (Olive Nation; optional)
- ¾ cup (3 oz) toasted pistachios or caramelized almonds (see recipe below for caramelized almonds)
- Kosher salt
- Freshly ground black pepper
- 1 cup (4 oz) fresh, rindless goat cheese (chèvre) (Laura Chenel brand is recommended)
- Caramelized Almonds
- 1 cup sliced almonds
- ¼ cup granulated sugar
Instructions
- Vanilla Bean Vinaigrette
- Whisk the vinegar, sugar, mustard, shallot, and garlic in a medium bowl or jar. If used, split the vanilla bean in half lengthwise, and use the tip of a knife to scrape the seeds from both sides into the bowl or jar. (Save the bean halves for another use.) Gradually whisk in the oil, and season with white pepper and salt. (Note: Alternatively, the shallot and garlic can be minced in a small food processor. After scraping the minced vegetables into a jar, the vinegar, sugar, mustard, and vanilla seeds can be mixed in the same processor bowl before slowly adding the oil.) Season the vinaigrette to taste with kosher salt and white pepper. The finished vinaigrette can be refrigerated in an airtight container for up to 1 day. Shake well before using.
- Berry Salad
- Toss the greens in a large bowl. Drizzle with the vinaigrette and add half the berries and nuts. Toss gently and season to taste with salt and black pepper. Divide the salad between 6 serving plates or bowls, shaping each into a mound. Scatter equal amounts of the remaining berries and nuts over each, then top with spoonfuls of goat cheese. Serve immediately.
- Caramelized Almonds
- Line a baking sheet with parchment paper and set aside. Place almonds and sugar in a skillet over medium-high heat. Stir constantly for 3–4 minutes until almonds are toasted golden brown and the sugar has melted and sticks to the almonds. Pour the nuts onto the parchment paper and spread them out quickly using a spatula or two forks. Let the nuts cool completely and break into clusters if stuck together. Store in an airtight container for up to 2 weeks. Eat as a snack or add to salads or yogurt.