The shop shelves are starting to fill up with early British Strawberries now. My plants in the garden have small green berries on them, but it's far too early yet for us to be eating our own. We have had a week of just gorgeous weather this past week and I took advantage of it by making us some nice light food that we could enjoy eating out on the patio. Dishes like this delicious salad went down a real treat and used the beginnings of the British Strawberry Season to their best!
There is nothing more beautiful to the taste . . . than a lovely British Strawberry. Seriously. The strawberries over here taste like the memory of berries from my childhood . . . you know the kind I mean . . . the ones you pinched and ate when nobody was looking, when you were crouched down picking strawberries for a summer job. Back breaking labour . . . yes. Very little pay . . . yes . . . fringe benefits . . . all the berries you could eat without being caught!! (I know. I am a naughty girl!)
Anyways, British strawberries. I love them. I can't get enough of them during strawberry season, seriously. I only ever very rarely have any at any other time of the year. Those out of season berries never fail to disappoint, which is rather good in a way, because it makes me appreciate these seasonal British summer berries all the more!
I love to show case them in many ways . . . pies, crumbles, cakes . . . shortcakes! I like to eat them on my cereal in the morning, and just out of hand as a snack.
This is an irresistibly deliciously different salad . . . which perfectly showcases these beautiful berries.
A lovely apple balsamic dressing, flavoured lightly with shallots . . . salty proscuitto crudo, mild and creamy buffalo mozzarella cheese, meaty and spicy wild rocket . . . and beautifully ripe and sweet British Strawberries.
I'm sure you'll absolutely adore this. We did. (adapted from a Waitrose Seasons cookbooklet, 2009)
*Strawberry and Mozzarella Salad*
Serves 4
Printable Recipe
A delicious salad, which is not only simple and quick to make but makes a great and unsual use of seasonal berries.
2 TBS Apple Balsamic Vinegar
3 TBS extra virgin olive oil
1 tsp caster sugar (fine sugar)
2 shallots, peeled and thinly sliced
Freshly ground black pepper
2 X 80g packs or Italian Proscuitto Crudo (about 8 thin slices)
1 ball of Buffalo Mozzarella Cheese, drained and torn (about 1/4 pound)
250g of strawberries, rinsed, hulled and sliced (1/4 pound)
2 X 50g packs of wild rocket leaves, washed and dried (about 4 cups, arugula)
Whisk the balsamic vinegar, olive oil, sugar and shallots together in a large bowl. Season well with black pepper. Set aside.
Divide the proscuitto between 4 chilled salad plates. Scatter with the mozzarella. Toss the strawberries and rocket into the bowl with the dressing. Toss gently to coat. Divide equally amongst the salad plates, placing it on top of the meat and cheese. Drizzle any leftover dressing over top . Serve immediately.
Note - You won't need any salt as the proscuitto is quite salty.
