Jump Start Your Sous Vide Cooking with our FREE Email Course!
Strawberries are not usually used with savory dishes but I've been trying to work them in more to take advantage of the large quantity available in spring. For this recipe I roast the strawberries then puree them to form a sweet and tangy salad dressing. I serve it over a pulled pork and arugula salad.
Also, if you are just getting started experimenting with molecular gastronomy and modernist cuisine then I highly recommend one of these molecular gastronomy kits. They have everything you need to do many different dishes.
Because they use modernist ingredients, these amounts for this component are given in metric by weight. Learn more about how to measure modernist ingredients in this article.400g strawberries
Preheat an oven to 375°F (190°C).
Toss the strawberries with the sugar then place on roasting or sheet pan. Roast the strawberries until they soften and just start to take on a little color, about 20 to 30 minutes.
Remove the strawberries from the oven and pour into a blender or food processor. Add the balsamic vinegar, honey, water, olive oil, and xanthan gum then process until smooth. The dressing will last in the refrigerator for several days.
Place the arugula on a plate and top with the pulled pork and a few strawberries. Drizzle some of the strawberry dressing over the salad then top with the pecans, some blue cheese, and the lemon zest.