I’m always attracted to unusual recipes, but when I read Heidi Swanson’s recipe for Strawberry Salad in her latest cookbook, Near and Far, I thought it verged on the insane side of odd. It combines strawberries with a bit of sugar and salt, olive oil, lemon zest, toasted almonds, and (here comes the insanity) caraway seeds. In fact, when I brought it to cookbook club, organized by Christina of East Bay Dish, I couldn’t even answer whether it was savory or sweet, as I hadn’t tried it yet, and had no idea how strawberries plus 3/4 tsp of caraway seeds might taste.
It ended up being fabulous, with the fresh strawberry flavor brightened by the lemon zest, with an interesting herbaceous note from the caraway and olive oil, and crunch from the almonds. It worked well both as a salad, or, as suggested as a breakfast option, over Greek yogurt. It was everything I want a cookbook recipe to be–it helped me make something I never would have thought of and was better than the sum of its parts. I don’t know what inspired Heidi to add the caraway–we joked that she may be secretly sponsored by the caraway board, as the asparagus avocado tartine, roasted tomato salad, and strawberry salad all had caraway. Maybe IBM’s Watson suggested it as a chemically sound flavor combination, or maybe it was inspired by this companion planting. In any case, it was delicious here.
Strawberry Salad from Near and Far
2 baskets fresh strawberries
.75 tsp caraway seeds
1.5 oz almonds
1.5 T light brown sugar
.25 t fine-grain sea salt
3 T extra virgin olive oil
zest of one lemon
Core and quarter strawberries. Lightly toast the caraway seeds, then bruise with a mortar and pestle. Toast almonds until fragrant, and process in a food processor (I modified this, as the whole almonds I had at home are of much better quality than the sliced almonds from the nearby store). Add the salt, sugar, and almonds to the mortar, mix, and crush any stray large almond pieces. Microplane the zest from a lemon into the mortar. Stir in dry ingredients and olive oil to strawberries just before serving.