Recipe also from Far and Near by Heidi Swanson
Don't typically include recipes for the fruit, but this looks so delicious.
1 1/2 lbs of Strawberries
3/4 tsp Caraway Seeds, lightly toasted
1 1/2 TB natural Cane Sugar or Brown Sugar
1/4 tsp fine grain Sea Salt
3 TB Extra-Virgin Olive Oil
1/2 cup sliced Almonds, toasted
Zest form 1 Lemon
Pick over the berries well, discarding any that are off. Brush away any dirt or debris with a damp cloth. Core and slice into quarters before placing in a large serving bowl. Use a mortar and pestle to bruise the caraway seeds. Add the sugar and salt and grind a bit more to work the caraway into the sugar. Add the olive oil and stir to combine. If there is room in your mortar, use a spoon to stir in the almonds and lemon zest. If not, transfer to another bowl to combine. Just before serving, pour most of the almond mixture over the berries. As gently as you can, mix together, folding and jostling the bowl to coat the strawberries. Do one last fold, top with the remaining but mixture and serve.