Friday, January 30, 2015

Mr. Lantos' Class Harvests and Makes a Strawberry Salad

Today Mr. Lantos' class harvested some Tennis Ball Lettuce and a China Rose Radish from the Jeffersonian Garden. We reviewed some basic facts about Thomas Jefferson and his garden including the fact that his plantation was Monticello and it was in Virginia. We also reviewed the meaning of heirloom since we are planting heirloom vegetables.   The strawberries are organic berries grown by Harry's Berries of Oxnard.

Each student made their own salad and chose which ingredients to add. We supplemented the berries with an Asian pear and another pear. We did not add nuts.

Harry's Berries Strawberry Salad

Ingredients for 4 large servings (we used one strawberry per student and some small bites of lettuce):
lettuce (baby lettuce or other)

1 pint strawberries
1/4 c. toasted pecans chopped
1/4 c. toasted almonds sliced
1 T. strawberry preserves
1 T. red wine vinegar
1/4 t. kosher salt
1/8 t. black pepper
2 T. olive oil

Wash lettuce and strawberries. Tear lettuce in small pieces. Cut top off of strawberries and cut them into four pieces. Mix dressing ingredients in separate container and whisk together. If using nuts, toast in dry skillet over medium heat until light brown. Mix salad ingredients together and add dressing. The full recipe makes four servings. *

*We used 1 pint of berries for 22 individual servings.

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