I think I’ve been to maybe two bridal showers in my life, but this weekend I added a third to the list. We traveled back to Pennsylvania because my mom decided to throw a shower for me. Eek! We played games, ate finger foods (homemade mini samosas, cucumber sandwiches, mini croissants), and I opened gifts. People were so generous. It makes me feel more than a little weird when rituals and traditions are almost inextricably intertwined with consumerism, but in this case I’m choosing to stop worrying and love the bomb, i.e., I really love these new home and kitchen items, like gray bath towels, cookie-baking accoutrements, and the original 1980s Martha Stewart’s Entertaining book! (I still would have been really happy to see everyone without the gifts, though!)
In the spirit of that book and 80s-catering-style fancy foods, here is a recipe for a salad I made with Pennsylvania market strawberries. Hope you like it!
Strawberry Arugula Salad with Goat Cheese & Almonds
- 1 medium Belgian endive, cut crosswise into thin slivers
- 6 oz. baby arugula
- 12 medium strawberries, cored and sliced
- 4 oz. fresh goat cheese
- 1/2 cup slivered almonds, toasted
- balsamic vinaigrette (see vinaigrette recipe here, sub in balsamic for sherry vinegar)
- Mix together the endive and arugula, divide evenly among four plates. Top each with one quarter of the strawberries, goat cheese, and almonds, and drizzle with vinaigrette.
serves 4 as an appetizer