ingredients

400 g strawberries
5 cl of olive oil
2 lemon juice
1 vanilla pod
100 g of sugar

Equipment

1 saucepan
1 small sharp knife
1 hand whip
1 colander
1 clean linen
1 pretty salad bowl

Steps

Step 1

In advance: heat the sugar, 1 dl of water and the vanilla bean split along its length. Let it boil for 3 minutes . Remove the pod, scrape the seeds from the inside with a small knife, mix them with the syrup with lemon juice and olive oil while whisking briskly. Let cool .

2nd step

At least 45 minutes before serving: wash the strawberries in the strainer under the tap, then dry them on the cloth, shake them. Cut them into 2 (the largest in 4), put them in the bowl with the sauce. Cover , let macerate at least 30 minutes in the fridge (avoiding the fridge).

tips

Olive oil. The ideal soil for olive trees, the Baux-de-Provence valley produces 500,000 liters of olive oil every year bearing the Protected Designation of Origin (PDO) designation. Its slightly cloudy appearance is characteristic. We chose for this recipe a "fruity green" oil with a bitter almond flavor, citrus fruits, fresh grass, raw artichokes ... to balance and amplify the taste of strawberries.

Complete. Enjoy with almond biscuits.

Deco. Place filaments of lemon zest and vanilla bean.