Best Strawberry Lemon And Basil Recipes

ROASTED DUCK BREAST W/ FRISEE, ARUGULA, AND RADICCHIO SALAD AND LEMON/STRAWBERRY/BASIL VINAIGRETTE image

Yield People

Number Of Ingredients 16

4 Duck Breast
1 Ounce Olive Oil
Salad:
1 Pound Frisee Lettuce, tender baby greens
1 Pound Arugula Lettuce
1/2 Pound Radicchio, quartered and centers removed
Vinaigrette:
4 Lemons, juiced
5 Ounces Strawberries, hulled and fine diced
1 1/2 Ounces Fresh Basil, Chiffonade
6-8 Ounces Extra Virgin Olive Oil
Garnish:
3 Oranges, Supremed
1 1/2 Ounces each, Mandarin Oranges
Lemon Zest, chopped on a bias, 1/4 inch long (should look like tiny diamonds)
Salt and Pepper, as needed

Steps:

Duck: Preheat oven to 375 F. Using sharp knife put slices in the skin of the duck, about 3 slashes 1 inch apart./ / / Season with Salt and Pepper and sear both sides, skin side first, of duck in saute pan using oil and finish in oven until internal temperature reads 160 F. for Medium Well, or 165 F. for Well Done. 20 to 40 minutes. Vinaigrette and Salad: In bowl whisk lemon juice, strawberries, and basil. Slowly drizzle oil while whisking vigorously until just emulsified (you want strong lemon flavor to react with the bitter greens). Wash and pick through greens and rip into bite size pieces and spin-dry (alternatively lay greens in a layer on paper towels and cover with more paper towels.) Mix in a bowl and cover with just enough vinaigrette to coat. Season with Salt and Pepper. Plate Up: Place 6 ounces salad in middle of plate and top with 5 slices of duck breast. Place 5 supremed orange slices around salad but still inside rim of plate. Garnish top of duck with the zest.

Strawberry, Lemon and Basil image

Provided by Brett Emerson

Yield Makes 1

Number Of Ingredients 6

2 tablespoons fresh lemon juice
1 tablespoon raw sugar
6 fresh basil leaves
5 small strawberries (or 3 large strawberries, quartered) plus 1 thin slice for garnish
1 pinch kosher salt
3/4 cup soda water

Steps:

Combine fresh lemon juice, raw sugar, basil, whole strawberries, and salt in a pint glass. Muddle ingredients with a muddler or the handle of a wooden spoon until sugar dissolves. Add ice cubes and soda water and stir until chilled. Strain into a 12-ounce glass filled with ice cubes and garnish with a strawberry slice.

Strawberry, Lemon and Basil Mimosa image

Provided by Giada De Laurentiis

Categories beverage

Time 5m

Yield 4 to 6 servings (4 cups)

Number Of Ingredients 6

3/4 cup packed fresh basil leaves
Juice from 2 large lemons (about 1/2 cup fresh lemon juice)
1/2 cup agave or honey
8 medium fresh or frozen strawberries, thawed and sliced
One 750ml bottle Prosecco, chilled
1/2 cup soda water or sparkling water, chilled

Steps:

Combine the basil, lemon juice and agave in a pitcher. Using a wooden spoon, lightly crush the basil. Stir in the strawberries, Prosecco and soda water. Pour into chilled champagne glasses and serve.