RECIPE
Summer Berry Salad with Arugula & Feta
Peak-season berries star in a stunning salad from chef Adrian Yerena of Yerena Farms.Farmers Poli and Silvia Yerena raised four kids on their berry farm, and their eldest son Adrian Yerena went on to become a chef at Hayes Street Grill in San Francisco for many years. These days, he’s busy chasing around his own little kids, who gobble up all kinds of berries. He tosses raspberries, blackberries, and strawberries into a summery salad with peppery arugula and crumbled feta, dressed with a freshly blitzed raspberry dressing. It’s a stunning salad to bring to a backyard barbecue and set alongside grilled chicken, salmon, or shrimp.
Want to learn more? Check out the full story about Yerena Farms and their peak-season berries.
Ingredients
For the Salad:
- 3 cups arugula, lightly packed
- 2 cups frisée, torn into bite-size pieces
- 1 small Belgian endive, thinly sliced (about 1 cup)
- ½ small head radicchio, thinly sliced (about 1–1½ cups)
- 2½ cups raspberries, blackberries, strawberries, or a combination
- ¾ cup crumbled feta cheese
- ½ cup roasted almonds, chopped
For the Dressing:
- ½ cup (about 2 oz) fresh raspberries
- ¼ cup extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- ¼ teaspoon kosher salt
- â…› teaspoon freshly ground pepper
- 1–2 teaspoons water, if needed to thin the dressing
DIRECTIONS
To make the dressing, in a small blender or food processor, combine the ½ cup raspberries, olive oil, lemon juice, honey, Dijon mustard, salt, and pepper. Blend until smooth. Add water, 1 teaspoon at a time, if a thinner consistency is desired. For a seedless dressing, strain through a fine-mesh sieve.
To assemble the salad, in a large serving bowl, combine the arugula, frisée, endive, and radicchio. Add the raspberries, blackberries, and strawberries, hulling and slicing the strawberries.
Drizzle about three-quarters of the dressing over the salad and gently toss to coat. Top with the feta cheese and toasted almonds. Serve with the remaining dressing on the side.
