Ingredients:
16 medium strawberries, about 1 lb.
1 tsp olive oil
a pinch of salt
1/2 cup coconut flakes or sliced almonds
1/4 cup lemon juice
3 T red wine vinegar
3 T olive oil
a big bunch of basil, chopped into thin strips, about 2/3 cup
salt and pepper to taste
1 head of lettuce
Directions:
Warm up your oven to 400°. Cut the green tops off the strawberries. Slice berries in halt lengthwise. Toss them in a bowl with the teaspoon of olive oil and salt. Mix that up. Put the strawberries cut side down on a cookie sheet. Roast the strawberries for 10 minutes. Throw the coconut or almonds in their own section on the cookie sheet and then roast them at the same time for 3 more minutes or until they look toasted. Let cool to room temperature.
Mix together the lemon juice, vinegar, and oil in a small glass. Toss the lettuce and the basil in a big bowl and add as much of the dressing, salt and pepper as you like. Then add strawberries and coconut/almonds on top.
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