I got yelled after on the street again today. It happens from time to time, due to the fact that I am the limit of pale approaching infinity, and have a light-bulb-blonde head, and happen to live in a country full of gorgeous, olive-skinned, jet-black-haired people. Beautiful though they be, the yelling is usually quite crude, and, being the delicate English rose that I am, I would never respond to such demeaning behavior. I am a lady, not a dog. Also, never underestimate the seductive power of a decent vocabulary.
So, today, I managed to stop a white van full of men mid-catcall by shoving a big powdery donut into my mouth, then smiling with my mouth full. I admit my level of weirdness is above the national average, but I’m comfortable with that. The look on their faces was gold, I’m telling ya. I laughed all the way home. Well, technically, I laughed for about 5 minutes, then choked on my mouthful of donut, then coughed all the way home, having turned a most graceful shade of puce. Delicate English rose, indeed.
Anyway, the reason I was walking down the street where I met the ill-fated white van in the first place, is because the sun was shining, and there was a slight scent on the morning breeze – I could swear it hailed the advent of spring. Ah, the mystique! Yes, well, that, and I had eaten half a dozen donuts for breakfast and kind of felt like I needed to walk it off.
So thank your lucky stars for my donut overdose, and the fact that, after the aforementioned catcall/choking incident, I had this nagging feeling that I really ought to regain my lady-like demeanor: they led to the creation of this salad. Plus I had a bowl-ful of strawberries in my fridge. Because, guess what? Spring is around the corner, and strawberries are spring’s most exhuberant shout of joy. Let us therefore stuff our faces with them while they last.
Servings: varies, depending on how much salad you eat
Prep time: 15 minutes tops
- Dark leafy salad greens, such as baby greens and/or arugula
- Strawberries, quartered lengthwise (see pic)
- Brie, cut into cubes
- Almonds, roasted and salted
- Olive oil, balsamic vinegar, salt and pepper, to taste
This recipe is really quite straightforward. Basically, toss all ingredients together. Eat. Repeat. The green-to-yummy-stuff-ratio is entirely up to you. If you love your greens, go heavy on the leaves and light on the rest. Then say baaah. If you are nuts about the nuts (pardon the pun), go ahead and throw in the whole bag. If you are a true cheese lover, then welcome to our community. The initiation ritual is this Sunday. Don’t be late.
A few hints before you start:
Make sure you Brie is nice and cool until right before you cut it up, or it’ll come apart when you cut.
Also, you definitely want to use salted almonds, our you’ll end up with a salad that tastes like dessert. Not a problem, I know, but still. It’s a salad. If you’re no fan of big chunks in your salad, feel free to chop up the almonds and sprinkle them on top before you serve.
And last but not least, I believe this tastes best with just a drizzle of olive oil and vinegar, and a sprinkle of salt and pepper. That way the different textures can really shine. But feel free to mix in any vinaigrette you like. I would steer clear of cream- or yogurt-based dressings, though, as the Brie is already very creamy.
And that’s all, folks. Simple, easy, delicious. I hope you enjoy this as much as I did 🙂