INGREDIENTS
1 pint thinly sliced strawberries
1 English cucumber, peeled and thinly sliced
½ cup chiffonaded basil
½ cup creme fraiche
1 tsp. lemon juice
½ tsp. honey
½ tsp. lemon zest
¼ cup chopped toasted hazelnuts
PREPARATION
• In a medium bowl, combine the strawberries, cucumber and basil.
• In a small bowl, stir together the creme fraiche, lemon juice, honey and lemon zest.
• Drizzle the dressing over each salad and top with the hazelnuts, evenly divided among the salads.
• Note: To make your own creme fraiche, combine 1 cup cream and 1 tablespoon buttermilk in a glass jar. Cover and store in a warm spot 8 to 24 hours, or until thickened. Refrigerate and use within 12 days.
This article appears in Readers’ Choice 2016.