Strawberry, Arugula, and Mint Salad with Strawberry Vinaigrette

The vinaigrette for this simple salad involves a technique I borrowed from the pastry department at ABC Kitchen. I gently cook strawberries and sugar in a double boiler until the fruit releases most of its liquid, creating a flavorful syrup that becomes the base for the peppery vinaigrette (and also makes a fun topping for ice cream). You’ll get decent results from supermarket strawberries, but if you can find locally grown berries, you’ll taste a big difference in your dressing. While you’re at the farmers market, seek out wild arugula, which will have a more intense flavor than the bagged variety, and ask around for anise hyssop. This underutilized herb looks and tastes like mint, but with an added licorice note. You can use it anywhere you’d use mint or tarragon, and I also like it in place of basil.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Place the arugula and mint in a mixing bowl and add some of the vinaigrette. Toss gently, then taste and add more vinaigrette if needed. Transfer to a serving bowl and scatter the strawberries, goat cheese, and herbs over the top. Drizzle the salad with olive oil, season generously with toasted pepper, and serve.

Step 2

The Takeaway Black pepper does a strange thing to strawberries: It makes them taste sweeter and more strawberry-like. When I pair these two ingredients, I like to turn up the strawberry’s flavor even louder by toasting the peppercorns in a dry skillet before grinding them, which gives the pepper a slight citrusy note. If you love black pepper, you should consider doing this all the time. Toast and grind a few tablespoons of pepper at a time, then store in an airtight container. It should retain its flavor for about a week.