Instructions: Jimella Lucas writes that this recipe was created in honor of James Beard for a tribute dinner in help in Portland in 1985. She says that the strawberries should be very ripe, "perhaps riper even than you would ordinarily eat."

In food processor or blender, blend thoroughly the walnuts, garlic, green onions, parsley, mustard, a pinch of salt, 3 grinds of pepper, lemon juice, strawberries and 3 tablespoons vinegar. Taste and add additional vinegar, if desired. With machine running, add olive oil and vegetable oil. Finally, add egg to smooth out texture.

Note: Because of the possibility of salmonella bacteria in uncooked eggs, FOODday recommends using pasteurized eggs, which are available at Trader Joes markets and major supermarkets.

Lucas and Nanci Main

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.