These dishes for Mother’s Day are designed around the idea of total beauty. Naturally, I think all dishes should be as pleasing to the eye as to the palate, but I selected recipes and presentations that are particularly lovely to behold, because the special women in our lives invariably notice and appreciate the little beautiful extras: a single rose on the tray upon which breakfast is being served, the hand-draw “World’s Best Mom” sign lovingly made as a placemat and the tangle of flowers (and some weeds) picked by little hands with the greatest of care.
BEERY SALAD WITH GREENS, RADICCHIO AND VINAIGRETTE
Berries and balsamic vinegar make perfect sense in a salad since it’s a classic dessert combination. For best results, try use good-quality balsamic vinegar.
four to six servings
5 medium strawberries, hulled
1 tablespoon balsamic vinegar
1 teaspoon Dijon mustard
1 tablespoon minced shallot
¼ cup extra-virgin olive oil
Sea salt and fresh ground black pepper
4 cups baby spinach leaves
1 bunch arugula
½ head radicchio, leaves separated
Pinch of salt
2 cups mixed fresh berries (such as strawberries, raspberries, blueberries, blackberries, and pitted cherries)
½ cup sliced almonds, toasted
1. Finely chop the strawberries in a food processor or mini chopper. Push them through a medium sieve until you have 3 tablespoon strawberry puree.
2. In a small bowl, combine strawberry puree, vinegar, mustard, and shallot. Slowly whisk in the olive oil. Season with salt and pepper.
3. Divide greens and mixed berries among salad plates. Drizzle with berry vinaigrette. Sprinkle with almond slices and serve.
Rudi Sodamin is Holland America Line’s master chef.