Chef Mark Shoopman celebrates his mom by preparing one of her favorite recipes... Spinach and Strawberry Salad.
Mom’s Favorite Spinach and Strawberry Salad
By Virginia Shoopman, (Chef Mark’s Mom)
1/2 pound Spinach, washed and air dried
1 pint Strawberries, cleaned and thinly sliced
2 ounces Slivered almonds, lightly toasted and seasoned with salt and pepper
½ cup Granulated sugar
2 tablespoons Sesame seeds
1 tablespoon Poppy seeds
1 ½ teaspoons minced onions
¼ teaspoon Worcestershire sauce
¼ teaspoon Paprika
¼ cup Cider vinegar
½ cup Extra virgin olive oil
Place sugar, sesame seeds, poppy seeds, onion, Worcestershire sauce, paprika and vinegar in a blender. Add the olive oil in a steady stream with the blender on low speed to mix and emulsify (thicken), the dressing. Or, as my mother did not have a blender, she would just shake all the ingredients in a mason jar to blend, which in my opinion, works better and is more fun!
In a bowl, mix the fresh spinach with the dressing and then toss in the strawberries and almonds.
Lovingly place the salad onto chilled salad plates making sure to show the beautiful berries and almonds.
Garnish with a fresh strawberry.
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