It’s always so easy to grab a bottle of dressing from your local food store to make life easy. But it’s also just as easy to make it fresh at home using seasonal ingredients. It’s summer time so pick-up some fresh strawberries and make this delicious vinaigrette that goes so well with Forever Oceans Kanpachi. 


Forever Oceans Kanpachi, Endive Salad & Strawberry Vinaigrette

Serves 4



12 oz Forever Oceans Kanpachi filet, cut into small cubes

Salt to taste

Freshly ground black pepper to taste

2 tablespoons extra virgin olive oil

1 teaspoon freshly chopped chive

2 endive bulbs, leaves separated 


Strawberry Vinaigrette:

1 cup fresh strawberries, hulled and cut into quarters

3 tablespoons apple cider vinegar

2 tablespoons local honey

2 tablespoons lime juice

Salt to taste

½ cup extra vinegar olive oil

4 strawberries, cut into slides (use as garnish)


How to make:


For the Forever Oceans Kanpachi:

Take a medium size bowl and add the Kanpachi cubes, lightly season with salt and black pepper, stir in the olive oil and chives.


Strawberry Vinaigrette:

Place everything into a blender, apart from the oil. Blend until smooth, then slow pour in the oil until combined. Either use as is or pass through a strainer. 


To serve:

Spoon equal amounts of the marinated Kanpachi cubes into the endive leaves (16 in total), then either place on a plate and pour around the vinaigrette, garnish with sliced strawberries or stack 3 endive leaves on top of each other and pour around the vinaigrette then garnish with the sliced strawberries, serve. Enjoy.


Original Recipe:

Mark Allison

Corporate Executive Chef

Forever Oceans

For some culinary inspiration and a FREE downloadable recipe book click the link below.

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