So you’ll eat many of those strawberries just as they are but when you’re ready for a recipe, try this salad from Jenny Levison of Souper Jenny. Again, it’s adapted from a chef demo at the Peachtree Road Farmers Market.
1/4 cup red wine vinegar 1/4 cup chopped parsley 1/4 cup chopped dill 1 tablespoon Creole mustard 1 green onion, very thinly sliced 3/4 cup extra virgin olive oil Salt and pepper 1 bunch kale, stems removed, leaves thinly sliced 1 head lettuce, cut from head, leaves torn 1 cup sliced strawberries 1/2 cup sliced almonds Some basil, if you have some
Make dressing: In a mixing bowl, whisk together vinegar, parsley, dill, mustard and green onion. Slowly whisk in olive oil, then season to taste. May be made ahead and refrigerated up to 3 days. Bring back to room temperature and whisk again before using.
In a large bowl, toss kale, lettuce, strawberries and almonds. Add some herbs if you have them. Pour dressing over salad and toss again.