There’s a time in every prepare dinner’s life after they stare ripe, juicy strawberries paired with tantalizing, freshly ground shadowy pepper. The mix might perchance well perchance sound queer on the starting to the uninitiated, however the wow component holds merely. Whereas the dynamic duo is in total weak in sweet preparations, strawberry and shadowy pepper thrive collectively in delectable dishes too. In this recipe, strawberries are macerated in vinegar, salt, and a flee of honey to tug out their pure juices, increasing a fruity corrupt for a punchy sweet vinaigrette.
The exact stars of this cloak are the tall cubes of breaded and pan-fried feta, which turn out to be creamy-meets-crunchy, mouthwatering nuggets of joy in every bite. Strive and pick feta saved in its brine (it’s more flavorful than the vacuum-sealed stuff) and give it a merely pat dry to be certain the panko breading preserves its crispy-crunchy texture. —Elena Besser
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Ingredients4 servings
1
lb. strawberries, hulled, halved, quartered if tall
2
Tbsp. white wine vinegar or white balsamic vinegar
2
tsp. honey or sugar
1
tsp. Diamond Crystal or ½ tsp. Morton kosher salt, divided, plus more
2
Tbsp. freshly ground shadowy pepper, divided, plus more
2
tall eggs
1
cup panko
½
cup all-reason flour
8
oz. feta, preferably Bulgarian or French, patted dry, within the nick worth of into 12 cubes (1″–1½”)
½
cup extra-virgin olive oil, divided
4
heads of Minute Gem lettuce or 2 romaine hearts, cores eliminated, leaves separated, torn if tall
PreparationStep 1Combine 1 lb. strawberries, hulled, halved, quartered if tall, 2 Tbsp. white wine vinegar or white balsamic vinegar, 2 tsp. honey or sugar, ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, and a few grinds of freshly ground shadowy pepper in a tall bowl and toss to coat. The utilization of a potato masher or a fork, gently press down on berries to soften them a tiny. Field aside.
Step 2Beat 2 tall eggs in a shallow bowl to blend. Situation 1 cup panko in one other shallow bowl. Slouch ½ cup all-reason flour and 1 Tbsp. freshly ground shadowy pepper in a third shallow bowl.
Step 3Working in batches, dredge 8 oz. feta, preferably Bulgarian or French, patted dry, within the nick worth of into 12 cubes (1″–1½”), in flour, shaking off extra, then dip into eggs, letting extra drip lend a hand into bowl. Dredge in panko mixture, pressing firmly to adhere. Situation breaded feta on a plate or rimmed baking sheet.
Step 4Drizzle ¼ cup extra-virgin olive oil into reserved berry mixture, whisking unless emulsified. Add 4 heads of Minute Gem lettuce or 2 romaine hearts, cores eliminated, leaves separated, torn if tall, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt and toss to combine. Taste and season with more salt and pepper if wanted.
Step 5Heat last ¼ cup extra-virgin olive oil in a tall skillet over medium. In moderation add breaded feta to pan and prepare dinner, turning cubes every minute or so, unless golden on all facets, about 6 minutes total. Transfer to paper towels and straight away season with salt and last 1 Tbsp. freshly ground shadowy pepper.
Step 6Divide salad amongst plates or shallow bowls and prepare 3 feta croutons on top of every. Drizzle any vinaigrette last in bowl over.