There’s nothing better than a homemade vinaigrette!
For the Strawberry Consomme:
16 ounces California Giant strawberries, stems removed, quartered
just enough water to to cover the strawberries
For the Vinaigrette:
½ teaspoon microplaned ginger
3 tablespoons strawberry consomme
1 tablespoon Champagne vinegar
2 tablespoons extra virgin olive oil
1 teaspoons dijon mustard
kosher salt and fresh cracked pepper, to taste
For the Strawberry Salad:
1 head of butter leaf lettuce, leaves trimmed and left whole
8 California Giant strawberries, thinly sliced
½ english cucumber, thinly sliced
For the Strawberry 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.
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.