The Chef
Anthony Bourdain of Brasserie Les Halles

Servings
8 people

Ingredients
3 pounds large strawberries
2 to 3 tablespoons sugar, to taste
3 teaspoons aged balsamic vinegar
12 mint leaves, cut in a chiffonnade

Cooking Instructions
Cut the strawberries in half or quarters, and put them in a large bowl. Just before serving, sprinkle the berries with sugar, balsamic vinegar, and mint. Toss together until the berries are coated, and serve immediately.

Best With
Suggested Menu: scrambled eggs with smoked nova scotia salmon, chives, and crème fraîche, topped with a healthy heap of osetra caviar, on a buckwheat blini; blood-orange mimosa; strawberries tossed with balsamic vinegar and a chiffonnade of mint