CHEF JEFF — ONE BYTE AT A TIME: Strawberry Salad

Enjoy this for breakfast in place of a regular fruit plate.

Strawberry Salad

2 cups water, divided

1 cup granulated sugar

12 medium strawberries, rinsed and stems removed

Zest of 1 lemon

4 large basil leaves, divided

1 cup balsamic vinegar

½ cup toasted salted peanuts

In saucepan, mix 1 cup water, sugar and simmer. Stir until sugar dissolves; remove from heat, cool 30 minutes. Add berries, zest, 3 basil leaves. Refrigerate 4 hours. Strain berries from syrup; refrigerate berries. Strain syrup to remove zest, basil. Place half syrup in saucepan. Add vinegar, cup water. Bring to simmer, remove from heat, cool. Pour into freezer-proof container; freeze for 4 hours. Reserve rest of syrup. Berries, ice can be fixed 2 days ahead. To serve, cut reserved berries in half, put in bowl. Roll last basil leaf like cigar, slice into ribbons. Sprinkle over berries. Take balsamic mixture from freezer, use fork to scrape into fine pieces. Put on berries, garnish with peanuts.

Yield: Serves 2.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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