Fresh strawberries and thinly sliced red onion with crisp, shredded romaine lettuce; sprinkled, if you like, with lightly toasted sesame seeds.
This recipe, from some un-named magazine, popped out of The Doris Project Bag, and our local market had just made me an offer on two pounds of strawberries that I could not refuse, so I thought, why not?
*I did not, in fact, make or use this salad dressing, tho’ I am certain it is a fine one. I opted to go for a new dressing recipe I’ve just come across which is simply honey, vinegar, veggie oil, and spices. Details on that recipe, tomorrow, but, if can’t wait, by all means try this recipe, or this very nice lemon and poppy seed alternative, which will most certainly work a treat with this salad, contains less sugar than the dressing listed, and also no mayonnaise.
Heat a large skillet over medium high heat. Add the sesame seeds to the hot pan and cook until the seeds brown and become fragrant. Remove from heat and allow to cool.
Whisk the mayonnaise, sugar, milk, and vinegar together in a bowl, then cover and stash in the fridge for an hour or so for the flavors to blend.
Just before serving, add whichever dressing you choose to use to the salad and toss; or, pass with the salad and allow folk to dress their own.
We had ours with some leftover oven barbecued pork ribs drizzled with a bit of sherry peppers sauce, then wrapped in foil and reheated (nice!), and zucchini pancakes on the side (that recipe to come soon-ish – I need to work on it a bit).