At Juniper Cafe, the forthcoming Vietnamese bakery from the team behind Lazy Betty, you’ll find this vinaigrette on the restaurant’s strawberry and papaya salad, topped with toasted peanuts and coconut for texture.
At home, make the recipe to transform any salad into a refreshing summertime treat.
7 large ripe strawberries
1 tablespoon granulated sugar
1 tablespoon water
1 large (or 2 small) scallions
1 tablespoon + 1 teaspoon whole grain mustard
Sliced bird’s eye Thai chilis to taste (1-2)
½ cup grapeseed oil
Combine clean strawberries, tops removed, with granulated sugar and 1 tablespoon of water. Put over low heat at a 190-degree simmer for 45 minutes until strawberries’ liquid becomes transparent. Reserve liquid and discard strawberries. In a small mixing bowl, combine sliced scallion, whole grain mustard and sliced Thai chilis with seeds removed to taste. Add juice of 2 limes and zest of 1 lime, then briskly whisk reserved grapeseed oil from crisping shallots.
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BY: Claire Ruhlin
Simply Buckhead is an upscale lifestyle magazine focused on the best and brightest individuals, businesses and events in Buckhead, Brookhaven, Sandy Springs, Dunwoody and Chamblee. With a commitment to journalistic excellence, the magazine serves as the authority on who to know, what to do and where to go in the community, and its surroundings.