1 large bowl** bowl should fit just barely inside the pot, to act as a double boiler
1 medium pot
For the vinaigrette:
½ tsp microplaned ginger
3 T strawberry consomme
1 T Champagne vinegar
2 T Extra virgin olive oil
1 tsp dijon mustard
Season with kosher salt and fresh cracked pepper
For the Strawberry Salad:
1 head of butter leaf lettuce, leaves trimmed and left whole
8 strawberries, thinly sliced
½ english cucumber, thinly sliced
For the consumme:
Fill a medium pot with a few inches of hot water and bring to a simmer
While the water is being brought to a simmer, place the quartered strawberries in a large bowl and just barely cover with the berries with water.
Cover the bowl of strawberries tightly with plastic wrap
Once the water is simmering, place the bowl on top of the pot and allow to gently steep the strawberries in the warm liquid (this allows the strawberry flavor to be extracted without harshly cooking the strawberries, giving you FRESH strawberry taste)
Allow to double boil for 2 hours (checking to make sure you always have a little water simmering under the bowl)
Turn off heat and allow the berries/water to come to room temperature
Strain off the strawberries and you are left with the strawberry gold!
You can now use this to flavor cocktails, frosting, or in this case, use as a base for a vinaigrette.
Whisk together all of the vinaigrette ingredients until well incorporated
Toss the butter lettuce with desired amount of vinaigrette and then stack the whole lettuce leaves on top of each other biggest to smallest.