Millcroft Inn & Spa’s Escarole & Strawberry Salad

Celebrate the bounty of Ontario with this vibrant escarole and strawberry salad curtesy of Executive Chef Nicholas Petitjean. The greens are paired with locally-sourced fresh strawberries, creating a perfect blend of sweet and bitter flavors, along with goat’s cheese, and a zesty dressing. Bursting with flavor and color, it’s the perfect dish to enjoy for al fresco dining during the summer season. 

Escarole & Strawberry Salad

Serves 1 person


40 g Escarole
20 g Frisée 
50 g Fresh Ontario strawberries
30 g Fresh Ontario goat’s cheese
25 g Minus 8 beer dressing
3 g Kosher salt
5 g Extra virgin olive oil
1 g Black pepper
3 g Micro basil


  1. Wash and dry the escarole lettuce. Cut into a triangle shape and reserve.
  2. Using a scissor, cut the green part of the frisée off and set aside.
  3. Cut the yellow part of the frisée lettuce with a scissor off, then wash and dry it. Reserve.
  4. Wash and dry the strawberries. Cut the green top off and cut the strawberries into 4 or 6 pieces depending on the size.
  5. Crumble the goat cheese and place aside.
  6. To prepare the dressing, you will need 14 g of Minus 8 Beer vinegar, 2 g of lemon juice, 2 g of kosher salt, 16 g of extra virgin olive oil, 0.25 g guar gum.
  7. Place all the dressing ingredients into a blender except the guar gum.
  8. Blend until combined, then add the guar gum and blend again.
  9. Plate the salad as pictured and enjoy. 

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