Advertisement

Spinach and strawberry salad with thyme-infused vinaigrette

Time 30 minutes
Yields Serves 4 to 6
Spinach and strawberry salad with thyme-infused vinaigrette
(Gary Friedman / Los Angeles Times)
1

Pour the olive oil into a small saucepan and heat over low heat until warm, about 2 minutes, then remove the saucepan from the heat. Pour the oil into a small nonreactive bowl. Stir in 1 tablespoon thyme, and allow the mixture to cool and steep, at least 30 minutes and up to 24 hours.

2

Whisk the vinegar into the cooled thyme-oil mixture until well-blended, then whisk in the mustard, shallot, remaining chopped herbs and salt and pepper. Check the seasoning and adjust to taste.

3

Place the spinach in a large salad bowl and drizzle the vinaigrette over by spoonfuls, tossing after each addition until the leaves are just slightly glossy with the coating. Pile the salad evenly among 4 chilled plates, and arrange the strawberry slices evenly on top of each. Garnish with strawberry blossoms if available, or with a sprig of fresh thyme.

This makes three-fourths cup dressing. Save the remaining dressing, refrigerated and covered, for 1 week.

Newsletter
Get our new Cooking newsletter.
You may occasionally receive promotional content from the Los Angeles Times.