May 23, 2013 7

Strawberry Mache Salad with Tamari Roasted Pepitas by, The Clever Carrot

Through some random searching on the internet I came across some beautiful food photography, which then led me to the amazing food blog it came from. Emilie the girl behind, The Clever Carrot is one talented chick. We instantly bonded through our love of fresh, seasonal and simple foods. I’m so happy and proud to have her contribute in The Spring Dish {PLANT POWER} blog series. Here is Emilie’s recipe for Strawberry Mache Salad with Tamari Roasted Pepitas.


Longest title ever, isn’t it? I know. I tried to shorten it but anytime I mentioned this salad to someone they would go, what on earth is mache? What’s a pepita? So I had to get it all in there, every last word, so I can explain it all to you here. Drum roll please…

Pepitas. I bet you already know pepitas. They’re Spanish for pumpkin seeds and are super crunchy and delicious. I could scarf down a whole bag, easily. For this recipe, I use the raw unsalted ones so that I can skillet roast them in tamari and honey. The salty/sweet combination is heavenly, especially when paired with goat cheese.

Now mache {otherwise known as lamb’s lettuce} has to be one to my favorite salad varieties. It’s known for its tender leaves and mild sweet taste. It’s very unique. Mache is usually available only in the spring, so if you see it, grab it!

Nothing delights me more than to create a recipe using fresh and seasonal ingredients. To me, the light and delicate flavors of this dish encompass the bounty of spring. This salad makes a wonderful lunch option or side dish. We recently enjoyed it alongside a piece of wild caught salmon, grilled to perfection. Delicious.

strawberry_salad_2

NEW_Pepita

Strawberry Mache Salad with Tamari Roasted Pepitas

Salad Ingredients:

  • 12 oz. mache lettuce, washed and spun dry
  • 1 cup thinly sliced strawberries
  • 1/2 cup goat cheese, crumbled

Pepitas Ingredients:

  • 3/2 cup pepitas, unsalted
  • 1 teaspoon tamari
  • 1 teaspoon honey {local, raw is best}

Vinaigrette Ingredients:

  • 2 tablespoons *white balsamic vinegar
  • 1 teaspoon dijon mustard
  • 1/2 cup extra virgin olive oil

*If you have trouble finding white balsamic vinegar, you can substitute with regular balsamic.

To make the pepitas, heat a small saute pan {preferably an iron skillet} over low heat. Toast the pepitas for about 3 minutes, or until fragrant. Add the tamari and honey, and stir well to coat. Adjust the taste to achieve the right balance of salty and sweet. In a single layer, pour the pepitas onto a parchment lined baking sheet to cool. It’s ok if some stick together.

For the vinaigrette, add all of the ingredients to a blender or mini food processor. Blitz until well emulsified. Season with sea salt and pepper to taste. Set aside.

To assemble the salad, add the mache lettuce, strawberries and pepitas to a large bowl. Lightly dress with vinaigrette. Top with crumbled goat cheese and serve right away.

{serves 4}


Bio Pic

Emilie is the food writer and photographer behind The Clever Carrot. Her mission is to create easy, health minded recipes geared towards balanced living. She likes to eat fresh, seasonal, and organic {whenever possible}. Emilie’s style is inspired by her global travels and she hopes to inspire you through her recipes and stories. Find Emilie on Facebook, Instagram and Pinterest.

7 Responses to "Strawberry Mache Salad with Tamari Roasted Pepitas by, The Clever Carrot"

  1. Reply

    Emilie@TheCleverCarrot

    May 23, 2013 at 12:47 PM

    Thanks again for sharing my recipe Sherrie! I hope you enjoy :) xx

  2. Reply

    Laney

    May 23, 2013 at 9:29 PM

    Clean, healthy and easy…that’s a beautiful salad! And so nice to discover Sherrie’s blog…

    • Reply

      Sherrie

      May 24, 2013 at 9:09 AM

      So glad you found me Laney!

      Happy to connect, stay well –

      Sherrie

  3. Reply

    Barbara Bamber | justasmidgen

    May 26, 2013 at 11:12 AM

    I love Emilie’s blog.. and this recipe is why. What a beautiful, fresh and healthy salad and the photos are stunning. I’ve added this one to my recipes to try folder! xx

    • Reply

      Sherrie

      May 27, 2013 at 7:32 PM

      Emilie is so talented – I love her stuff too! Thanks so much for stopping by, Barbara.
      Hope you’ll come back again soon for more beautiful recipes like this.
      Happy to connect, stay well
      – Sherrie

  4. Pingback: Tangy Spinach Salad with Strawberries & Roasted Asparagus | MIX

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With Food + Love © 2016 | All photos + words belong to Sherrie Castellano -- they cannot be used or distributed without permission.
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