i learned two things today.

1. never make a salad with savoy cabbage. it's like chewing ribbed, mildly good-tasting rubber.

2. strawberries make fine vinaigrettes. here is a quick recipe, which can be made with a mini food processor, or possibly a blender.


* 6 ripe strawberries, stems removed,
* guts of 2 on-the-vine tomatoes,
* salt & pepper to taste,
* enough balsamic vinegar as you see fit,
* enough extra virgin olive oil, as you see fit.

serves: 4 medium salads.

CAUTION: if you plan to make some and save the rest for later, blend everything EXCEPT the olive oil. measure what you will serve, then add it.

as for why, olive oil will congeal into lumps when left in the fridge, and thawing takes a while.