Story originally appeared on FoodCary.
Cary, NC – Getting together with friends and family over good food is always fun and the Summer is a perfect time to try new things. CaryCitizen is reaching out to local restaurants and chefs to get their Summertime recipes, so before you plan your next get-together or just a fun night at home, check out our recipes!
This recipe comes from Brian Fitzgerald of Academy Street Bistro and it is for a strawberry and Camembert cheese salad over mixed local lettuces, cucumbers, tomatoes with champagne and strawberry balsamic vinegar.
For The Salad
Portion for two people
4 strawberries, sliced thin
2 oz Camembert cheese, sliced thin (or brie cheese)
4 red and yellow grape tomatoes, cut in half
¼ cucumber, slice thin
5 cups mixed baby greens
For The Vinaigrette
Portion for 10 salads
½ shallot, peeled, cut small dice
1 garlic clove, peeled, cut small dice
1 teaspoon Dijon mustard
¼ cup champagne vinegar
½ lemon, squeezed
½ cup vegetable oil
½ cup extra virgin olive oil
1 pinch each of salt and white pepper
Mix the shallot, garlic, mustard, lemon juice and vinegar in a bowl. Whisk together, then very slowly add the oils in the vinegar mixture. Whisk again and season with salt and pepper.
For the Garnish
Drizzle of strawberry balsamic vinegar. Fitzgerald suggests using aged vinegar from Peak Olive Company in Cary, which he uses in his restaurant.
Also add chopped chives or parsley.
Place all mixed greens in a bowl, drizzle 2 oz. of champagne vinaigrette, season with salt and pepper and toss.
Place in the center of a salad plate.
In the same bowl, add strawberries, tomatoes and cucumbers, drizzle two tablespoons of champagne vinaigrette, season with salt and pepper.
Then arrange the strawberry, cucumber, tomato mixture around the mixed greens.
Place sliced cheese around the salad.
Drizzle with strawberry balsamic vinegar around the entire salad and garnish with chopped chives.
Other Tips and Notes
These are other suggestions from Fitzgerald when it comes to making the salad:
I always go to the farmers market when possible and try to encourage my guest to do the same. There are a lot around this area. I buy the mixed greens, cucumbers, tomatoes – any tomato will be great with this salad: grape, vine ripe, farmhouse, heirloom – and fresh herbs.
Strawberries are just finishing up the local season but are still around at a few places. If not, the California ones are great.
Recipe and photos from Brian Fitzgerald of Academy Street Bistro in Cary.