Heidi Swanson says this breakfast salad is all about the berries—if the strawberries aren't great, consider swapping with another berry, such as blackberries.
Slideshow: Strawberry Recipes
3/4 teaspoon caraway seeds
1/2 cup sliced almonds
1 1/2 tablespoons brown sugar
Pinch of sea salt
3 tablespoons extra-virgin olive oil
2 teaspoons finely grated lemon zest
1 pound strawberries, hulled and halved
Greek-style yogurt, for serving
How to Make It
In a small skillet, toast the caraway over low heat, stirring, until fragrant, about 2 minutes. Transfer the caraway to a mortar. Add the almonds to the skillet and toast for about 3 minutes, stirring frequently, until golden.
Add the sugar and salt to the mortar. Using a pestle, grind the mixture until the caraway is finely crushed. Add the olive oil and grind until blended. Stir in the almonds and lemon zest.
In a large bowl, toss the strawberries with three-fourths of the almond mixture; mix well. Transfer the strawberries to serving bowls and top with the remaining almond mixture. Serve with yogurt.
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