FOOD + ENTERTAINING
STRAWBERRY AND SUN GOLD TOMATO SALAD WITH HONEY-LIME CITRONETTE
Serves 4 to 6
For the citronette: Make the citronette:
3 or 4 limes, 1 zested, all juiced to
make 1 ⁄ 3 cup In a small bowl, whisk together the lime
zest, juice and honey. Slowly whisk in
the oils. Season with salt and pepper.
1 tablespoon honey
¼ cup fruity extra-virgin olive oil
¼ cup grapeseed oil
Salt and freshly cracked pepper
For the salad:
4 mini seedless cucumbers, cut into
½-inch rounds
12 ounces mini strawberries, trimmed
1 pint (10 to 12 ounces) Sun Gold
cherry tomatoes, halved
Make the salad:
Place the cucumbers, strawberries,
tomatoes and chile in a large bowl.
Lightly drizzle with about half of the
dressing and toss to coat. Add addi-
tional dressing as needed. Sprinkle with
the chopped herbs and toss to combine.
To serve, top with the cheese and
sprinkle with the reserved herbs, flaky
sea salt and freshly cracked pepper.
½ teaspoon finely diced serrano chile
1 small bunch fresh mint, chopped,
a handful reserved for garnish
1 small bunch fresh tarragon, chopped,
a handful reserved for garnish
⁄ 3 cup crumbled soft goat cheese
1
Flaky sea salt and freshly cracked
pepper, for serving
SUMMER 2018
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