Strawberry, or garden strawberry, is a hybrid species first bred in France during the late 18th century via a cross of Fragaria virginiana from eastern North America and Fragaria chiloensis from Chile. Prior to that, this red, juicy and conically shaped fruit had been growing wild for centuries. The fruit, which botanically speaking is not a berry, is widely appreciated for its aroma, bright red color, juicy texture, and sweetness. Strawberries are very low in saturated fat, cholesterol and sodium. They are a good source of folate and potassium, and a very good source of dietary fiber, vitamin C and manganese. Choose brightly colored, plump berries that still have the caps attached to them and avoid soft or moldy berries. Strawberries can be combined with practically anything, from bananas and basil to lemon and lime. Here the sweet strawberries go well together with the creamy mozzarella and compliment the peppery and pungent taste of the rocket salad.
rocket salad, lollo rosso, Swiss chard etc.
1 ball of fresh mozzarella, sliced
200 gr/ 7 oz shrimp
6-8 strawberries, halved
2 tbsp white wine vinegar
4 tbsp olive oil
1 tbsp honey
salt and black pepper to taste
Arrange the rocket, lollo rosso and Swiss chard leaves on the plate. Put the raw and untreated shrimp in the middle. Arrange the mozzarella slices around the shrimp, and decorate with the halved strawberries.
Prepare the dressing by crushing the strawberries with a fork. Then, mix with all the other ingredients. Alternatively, just drizzle some good quality olive oil over the salad and season with freshly ground black pepper. This is an excellent recipe for this summer.