Quick Pickled Strawberry Lettuce Wraps

Recipe by Educational Chef Julia Kesler  
Demonstrated at East Atlanta Village Farmers Market on May 10, 2018

Ingredients

• Market:
  • Strawberries from Watsonia Farms ($7/pint)
  • Bibb Lettuce Wrap from Cosmo Organic Farms  ($3/head)
  • Raw Cow’s Milk Cheese from Formaggio Cheeses Tomme ($12)
• Pantry:
  • Red Wine Vinegar
  • Salt
  • Brown Sugar

 Directions

Quick pickled strawberries:

1. Wash and clean strawberries
2. Cut strawberries into quarters
3. Using an airtight glass jar, fill it about half way with your strawberries. Once full, pour red wine vinegar until the strawberries are all the way covered.
4. Once strawberries are fully immersed in the vinegar, add 1T of kosher salt and 1 teaspoon of brown sugar.
5. Seal the jar and shake well until all ingredients are mixed together. Leave for at least 24 hours or up to 2 weeks refrigerated.

Assemble Lettuce Wraps:

1. Wash and clean your lettuce. Pull each leaf so you have whole, individual leaves.
2. Add 2-3 strawberries per lettuce wrap and lightly shave cheese on your lettuce wraps.
3. Option to add mint, other fresh herbs, or your favorite sliced veggies.
4. Enjoy as an appetizer or snack!
   

Educational chef demonstrations made possible by Piedmont Healthcare and Les Dames d’Escoffier Atlanta.