Brennan's of Houston Texas Strawberry Salad

Brennan's of Houston Texas Strawberry Salad
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Recipe for Texas Strawberry Salad with Candied Almonds from Chef Randy Evenas of Brennans of Houston restaurant.


  • Salad:
  • 1 baguette, cut into 1/2 inch diagonal slices
  • 1/4 cup butter, melted
  • 1/4 cup fresh cow's or goat's milk cheese, softened
  • 1 teaspoon chopped fresh herbs (thyme, basil and oregano)
  • 8 ounces mixed greens (arugula, endive and mache)
  • 8 Texas strawberries, quartered
  • Texas Strawberry Vinaigrette:
  • 2 cups Texas strawberries, quartered, divided
  • 1 shallot, minced
  • 2 tablespoons rice wine vinegar
  • 1/4 cup vegetable oil
  • salt and black pepper to taste
  • Candied Almonds:
  • 1/4 cup whole almonds
  • 1 teaspoon vegetable oil
  • 1 cup confectioner's sugar


  1. For the Vinaigrette: Puree 1 1/2 cups strawberries with the shallot and vinegar, using an immersion blender in a mixing bowl. In a slow stream, whisk in the oil to create a creamy emulsion. Adjust seasoning.  Add the remaining strawberries Allow for flavors to marry a few hours before serving.
  2. For the Nuts: Toss almonds with oil. Place on a baking sheet. Bake at 350ºF for 10 minutes, stirring every 3 minutes. Toss with confectioner's sugar. Cool and store in an airtight container until ready to use.
  3. To Plate: Dip baguette slices in butter. Toast or broil until golden brown. Combine the cheese and herbs; spread over bread. Broil until hot and bubbly. In a large mixing bowl, Toss the greens, almonds, quartered strawberries and vinaigrette. Arrange on plates; top with toast.