A vibrant and fresh salad combining baby spinach, frisée, strawberries, and basil, topped with a tangy balsamic vinaigrette.
10 minutes
A vibrant and fresh salad combining baby spinach, frisée, strawberries, and basil, topped with a tangy balsamic vinaigrette.
0 oz
Frisee, torn into 2-inch pieces
0 oz
Strawberries, hulled and quartered
cups
Fresh Basil, chopped
tablespoons
teaspoons
Shallots, minced
each
teaspoons
teaspoons
teaspoons
teaspoons
tablespoons
1. Prepare Salad Base
Place the baby spinach, torn frisée, quartered strawberries, and chopped fresh basil in a large bowl. This forms the vibrant and fresh base of your salad.
2. Make the Vinaigrette
In a small bowl, combine the balsamic vinegar, minced shallot, Dijon mustard, mayonnaise, salt, and pepper. Whisk until the mixture becomes milky and smooth, ensuring there are no lumps.
3. Emulsify Vinaigrette
Slowly drizzle the extra-virgin olive oil into the vinegar mixture while whisking constantly. This technique emulsifies the dressing, resulting in a glossy and lightly thickened vinaigrette.
4. Toss Salad
Pour the dressing over the spinach mixture in the large bowl. Toss gently but thoroughly, ensuring every leaf and piece of fruit is well coated with the delicious dressing.
Select ripe, sweet strawberries, vibrant baby spinach, and crisp frisée, along with bright green, fresh basil leaves.
Tear basil by hand just before adding to the salad to maximize flavor and prevent bruising.
Dress the salad right before serving, drizzle vinaigrette around the sides of the bowl, and gently toss to coat evenly.
Use a 3:1 oil to vinegar ratio for the vinaigrette, adjust with honey or maple syrup if necessary, and always taste and adjust seasoning.
Season with a pinch of salt and freshly cracked black pepper to heighten the flavors of the strawberries and basil.
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