Tuesday, February 01, 2011
Have you ever been served a dish that you just couldn't get out of your mind? That was the case with this strawberry, citrus and mint salad, which I first had when I met Kara of What's Kookin' in Kara's Kitchen. It took us a few years, but we finally met in early 2010. We initially connected through our blogs and our love of food and cooking, but we quickly found out that we had a lot in common! I'm excited to say that I call her a friend now, and Brad and I enjoyed having brunch with Kara and her husband. They're such nice people! Go on over and check out her recipes - I'll wait. (And be sure to wish her congratulations on her soon-to-arrive first child!)
To be honest I asked for the recipe of everything Kara served at that brunch. There was a Deen brothers breakfast casserole, a wonderful poppy-seed loaf, and this beautiful salad. But obviously it was this salad that stole the show. Could it be any prettier? And the flavor combination is just perfect. I don't know about you, but I've about had it up to here with this winter weather. Last week I couldn't take any more gray so I sent Brad a message at work that he just had to stop by the store to pick up the ingredients for this salad. It's truly like a bit of spring in the middle of winter. And, yes, I realize that strawberries (and mint, truth be told) are not really in season right now. But sometimes a girl's gotta do what a girl's gotta do. And after one bite of this salad I think you'll agree.
Strawberry, Citrus and Mint Salad by bon appetit.
This salad is best the day you make it, and I'd suggest putting the ingredients together right before your meal. The mint wilts quickly, and it's just not that attractive after a stint in the fridge. And of course this salad could only be made better with fresh, local, in-season strawberries - if you can wait that long. I obviously could not.
And for those of you who make it down this far: Confabulation in the Kitchen is now on Facebook!