Ingredients:
Upland cress
Kale mix, 5 ways
Micro shiso
Flowers
Pickled green strawberries (recipe follows)
2 cups green strawberries
2 cups red wine vinegar
2 tablespoons sugar
1 tablespoon kosher salt
½ cup water
2 bay leaves
1 teaspoon peppercorns
½ teaspoon fennel seeds
½ teaspoon mustard seeds
Directions:
Combine the vinegar, water, sugar, salt and spices in a small pan, bring to a boil, reduce to a simmer for 10 minutes. Place the berries in a bowl over a bowl of ice, strain the pickling liquid onto the berries and allow them to cool and macerate for as long as you want. You can jar and place in your refrigerator for a while.
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Spicy green goddess dressing:
1 cup chopped flat-leaf parsley leaves
1 cup dill leaves
½ cup basil leaves
½ cup chopped chives
1 cup buttermilk
1 cup good quality mayonnaise
½ jalapeño chili, roasted, peeled, chopped with seeds (you can add more seeds to taste)
¼ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon freshly ground black pepper
½ teaspoon kosher salt
Directions:
Heat a pot of water to boiling and place a bowl of ice water next to it.
Add the herbs to the boiling water for 10 seconds, remove and place in ice water to stop the cooking process. Once the herbs have cooled, drain and gently squeeze out as much water as possible. Place the herbs in a blender with the remaining ingredients and puree until smooth. Taste for seasoning and desired amount of heat.
Mix the salad with your desired amount of dressing. Garnish with thinly sliced strawberries.