This strawberry salad makes for a delicious after-dinner dessert or even a sweet starter. The textures and flavors are perfect for spring and summer dining.
- Wash, hull, and quarter the strawberries and place in a shallow serving bowl.
- In a bowl, combine the orange juice, lemon juice, orange blossom water, and sugar. Stir until the sugar dissolves, then pour over the strawberries.
- Chop the hazelnuts, break the meringue up into small pieces using your hands, and add to the strawberries. Stir gently to combine.
- Sprinkle with the chopped mint leaves and lemon zest, if using. Serve chilled.
© Miss Maggie’s Kitchen: Relaxed French Entertaining by Héloïse Brion, Flammarion, 2020.
Images © Christophe Roué and may not be reproduced without written permission from the publisher.
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