Bon Appétit (May 2009)
It's true that we just wrote about strawberries, and here we are again.
But when they're this bountiful and delicious -- and this affordable -- why not?
In this incarnation, the strawberries found their way into a delicious and simple salad that made for a light, tasty finish to a great Sunday brunch.
Zach's family was in town for the weekend, so we cooked a brunch for everyone on Sunday. We kept it simple. We made Scrambled Eggs with Ramps and Asparagus, using fresh asparagus and ramps we'd gotten at the Sunday farmers market only an hour earlier. We also whipped up a batch of Crusty Buttermilk Biscuits and some country ham and red-eye gravy.
We thought a simple fruit salad would be a nice addition, so we turned to this Strawberry-Citrus Salad. It could hardly be simpler, with only four ingredients: strawberries, oranges, brown sugar and mint. The citrusy orange is a great match for the sweet berries, and the mint gives the whole thing a great, fresh punch.
This salad was a real crowd-pleaser. And eating a salad at a brunch is a great idea anyway: it helps you feel less guilty about reaching for that fourth biscuit and dousing it with jam!
This quick fruit salad gets a refreshing touch from fresh mint.
4 servings plus leftovers
* 3 cups sliced hulled strawberries (about one 22-ounce basket)
* 3 large navel oranges, peeled, thickly sliced crosswise, cut into 3/4-inch pieces (about 3 cups)
* 2 tablespoons (packed) golden brown sugar
* 2 tablespoons thinly sliced fresh mint leaves
Toss all ingredients in large bowl. Let stand at room temperature 30 minutes.