So… I made this salad a while ago when strawberries were still in season. It was delicious then and it would still be delicious now given that there are berries coming in from the more northern climates and they still have that freshness that I crave, also fennel is coming into season right now – so go for it. I liked the quickness of this for a couple of reasons – 1) a little chopping and a masterpiece is created and 2) spinach and strawberries are a match made in heaven. For real. Also it was one of those salads that barely needed to be dressed – a little bit of well aged balsamic and some olive oil and a quick satisfying meal is made.
It was raining when Boyfriend and I ate this salad, which was originally for a naively imagined craft night that lasted a total of three weeks for those of us involved. But regardless I loved it – the night crunch of fennel with the softness of the strawberry and the mellow smoothness of baby spinach was amazing. I can just imagine how very good this would have been if it had been hot outside or the urge to cook wasn’t particularly high.
It also only took about 10 minutes, including hulling and chopping – instant gratification dinner. I’m there.
Strawberry, Spinach and Fennel Salad
Note: If you want to add a few walnuts or pine nuts to this salad I’m pretty sure it would rock. Also some goat cheese crumbles would pair beautifully. Truestory.
10-12 Medium Strawberries Hulled and Quartered (about 1/2 cup)
10 oz Washed Baby Spinach (about 2 Cups)
1 Medium Bulb of fennel sliced finely (about 1/2 cup)
1/4 cup Nuts (optional)
2 oz Goat cheese (optional)
Balsamic Vinegar and Olive Oil
Slice and rinse the fennel and set it aside. Line a wide, shallow dish with the spinach (I used a pie plate and I think it was just right). Sprinkle the fennel evenly over the spinach and then add the strawberries. If you are using the nuts and goat cheese you can add them now or have them in bowls to the side for optional toppings. Serve the salad immediately with a light drizzle of good quality Balsamic vinegar (I used Blueberry balsamic and it was delicious) and olive oil.