Midday Fix: Long Grove Strawberry Festival details and a recipe for strawberry arugula salad

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Data pix.
Lucia Cavallino

Gennaro Cavallino

Enzo & Lucia
343 Old McHenry Road
Long Grove
(847) 478-8825

Long Grove Strawberry Festival
June 26-28
Old McHenry and Robert Parker Coffin Road
Long Grove

Strawberry Arugula Salad

8 pieces of shrimp
1/4 lb. of arugula
6 strawberries marinated in a glazed balsamic 1/2 cup
Walnuts to your liking
4 oz. of goat cheese
tsp of olive oil
pinch of salt

Marinate your strawberries in a 1/2 cup of glazed balsamic for 1 hour prior to cooking. (Glazed balsamic can be purchased at your local grocery store, or can be prepared by adding balsamic vinegar to a sauce pan, bringing to a boil and allowing to simmer and reduce to a glaze for about 15 minutes.) Brush both sides of shrimp with olive oil and a pinch of salt, add to a griddle pan and sear on each side for about 2 minutes, or until finished. Take shrimp off of griddle pan and allow to set to room temperature. (Shrimp can also be prepared on a BBQ grill, if preferred.) Take your arugula and put in a bowl. Add 1 tsp. olive oil and a pinch of salt. Drain your strawberries from the balsamic glaze and keep remaining balsamic on the side. Add your strawberries to the bowl of arugula. Slice your shrimp into small pieces and add to the remaining balsamic glaze, then pour over arugula mixture. Add walnuts and goat cheese (or whatever cheese to your liking), toss, plate.


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