By John Kirkendall
This salad is always a show stopper on an evening when a patriotic note is sought – red, white and blue are its prominent colors.
It also makes great use of Michigan strawberries, grapes and blueberries.
It can also feature a nice Michigan wine as well as a product from American Spoon Foods.
And if you have found yourself wondering what to do with carambola, the scientific name for star fruit, this is certainly a good way to begin.
You have noticed star fruit in the market and seen its yellow waxy skin. They are usually 3-5" long.
When cut the star fruit is a 5 pointed star shape.
Star fruit looks tough, but it bruises easily.
The taste of star fruit is a cross between an apple and a kiwi.
The crisp texture gives a nice bite.
Star fruit does not need to be peeled.
It is an excellent source of vitamin C.
Ingredients
• 1 pound pre-washed spring salad mix
• 1 star fruit sliced or more so there is a slice for each guest
• 1/2 cup slivered almonds, toasted
• 2 cups strawberries, washed and sliced in half
• 1 cup blueberries
• 1 cup sliced white grapes, washed and sliced in half
• 1 cup mild provolone cheese, cut into 1/4" cubes
• 1/2 cup extra-virgin olive oil
• 1/2 cup white wine vinegar
• 2 tablespoons raspberry jam
Directions
1. In a large bowl combine the salad mix, strawberries, grapes, blueberries, star fruit, and almonds.
2. Mix the vinaigrette by whisking the olive oil, vinegar, and jam together.
3. Just before serving whisk the vinaigrette again. Add the cheese and the vinaigrette to the salad.
Toss well.
4. If taking the salad to friends, it may be convenient to place the dressing on the bottom of the bowl first, then add the salad ingredients, cover and refrigerate.
Toss just before serving. (This technique works well at home, too, and saves some time when you are busy doing other things to prepare for the dinner.)
Accompanying Wines
L. Mawby describes his Leelanau sparkling wine, Fizz, a wine to consider with fruit.
His winery specializes in sparkling wines, a perfect accompaniment for this salad.
If you are giving thought to an Italian wine you might think of Orvieto.
Orvieto is from a region of that name located in Umbria and Lazio and is well suited for serving with this salad.
Bread
Your guests will always appreciate a sampling of crisp breads with butters to pair with the salad.
Consider including Melba toasts with balls of unsalted butter and red raspberry butter from Michigan’s American Spoon Foods.
Your salad course will be one to remember for a very long time.
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Judge John Kirkendall is a retired Washtenaw County Probate judge. He serves on the Elder Law Advisory Board of the Stetson University College of Law.
He has taught cooking classes for more than 25 years at various cooking schools in the Ann Arbor area and has himself attended classes at Cordon Bleu and La Varenne in Paris, as well as schools in New York, New Orleans and San Francisco.
He is past president of the National College of Probate Judges.
