When the mercury rises, many Valley restaurants bust out lighter menus to entice customers to brave the heat and dine out. At Grimaldi’s Pizzeria, they’ve introduced a strawberry spinach salad that goes well with pizza, says Grimaldi’s Corporate Chef Cory Lattuca. The vinaigrette is made with real strawberries rather than an extract or syrup, which “gives the dressing a nice color and some structure,” he says. “It’s a great summer salad.”
The recipe itself is fairly straightforward, but when toasting the almonds, Lattuca says it’s better to toast them on a sheet pan in a 300-degree oven rather than in a skillet where they’re more likely to burn. Be sure to stir the almonds constantly and remove from the oven before they’re done because they’ll continue to cook in the hot pan, he says.
Grimaldi's Strawberry Spinach Salad
Strawberry vinaigrette dressing
5 oz. red wine vinegar
4 oz. strawberry puree
1 ½ tbsp. red onion
½ tsp. oregano
1 tsp. salt
¼ tsp. pepper
10 oz. canola oil
Preparation: Whisk vigorously to emulsify into a vinaigrette.
4 oz. baby spinach
2 oz. sliced strawberries
1 oz. red onions, thinly sliced
1 oz. feta cheese
½ oz. toasted almonds
1 ½ oz. dressing
Preparation: Do you really need instructions on how to build a salad?
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