Serves 4
The contrast between the savory notes of the chapulines and the sweetness of the strawberries, perfectly compliment the acidity of both ingredients and makes for a fun, healthy and delicious spring salad to share with your friends and family.
For Strawberries:
- ½ pound strawberries
- 1 teaspoon sugar
- ¼ teaspoon black pepper, freshly ground
For Vinaigrette:
- 2 tablespoons apple cider vinegar
- 2 tablespoons honey 1 teaspoon salt
- 2 tablespoons ground chapulines
- ½ cup olive oil
For Salad Mix:
- 3 cups young arugula leaves, rinsed and dried
- 3 cups of young spinach leaves, rinsed and dried
- 2 tablespoons ground chapulines
Directions:
- Hull strawberries by using a small sharp knife, cutting into the green leafy top of the strawberry in a circular motion, around and into the pale flesh, directly underneath the fruit. Remove the hull and discard.
- Slice strawberries lengthwise in half and slice thinly. Place strawberries in a bowl, sprinkle with sugar and freshly ground pepper, stir to combine. Reserve.
For the Vinaigrette:
- Combine vinegar in a bowl with honey, salt, and 2 tablespoons of ground chapulines. Whisk until salt has fully dissolved and the fragrant notes of the chapulines come through, for about 5 minutes.
- Using a whisk, beat in the olive oil slowly by droplets, whisking constantly. Reserve.
- In a separate bowl, add the arugula, spinach, and gently add the macerated strawberries using a fork. Mix all three ingredients and toss. Gently, sprinkle the vinaigrette and work with hands. Be careful not to overdress the salad.
- Right before serving, sprinkle the rest of the ground chapulines right on top of the salad for garnish.
To see Restaurante Guelaguetza's full menu, visit www.ilovemole.com. And, if you have a love of strawberries, check out www.strawberry-fest.org.
Get more great crafts and recipes from "Home & Family" on Pinterest at http://pinterest.com/hallmarkchannel.
