Romaine With Toasted Pecans & Pickled Strawberries
Recipe: #28855
December 30, 2017
Categories: Salads, Fruit Salad, Vegetable Salad, Pecan, Strawberry, Lettuce, Southern, Brunch, July 4th, Labor Day, Gluten-Free, No Eggs, Vegetarian, Kosher Dairy, more
"If your strawverries are large, cut them into eighths. Change the fruit with the season, so you always have a in-season fruit. Use plums, figs, or grapes! Vary the cheese with the fruit."
Original is 10 servings
Ingredients
Nutritional
- Serving Size: 1 (248.1 g)
- Calories 167.9
- Total Fat - 11.3 g
- Saturated Fat - 2.8 g
- Cholesterol - 7.6 mg
- Sodium - 238.6 mg
- Total Carbohydrate - 13.2 g
- Dietary Fiber - 3.1 g
- Sugars - 8.2 g
- Protein - 5.2 g
- Calcium - 144.9 mg
- Iron - 0.9 mg
- Vitamin C - 9 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Combine the first 2 ingredients and 1 1/2 cups water in a large bowl. Whisk in the honey until the salt is dissolved and the honey is well blended. Add the strawberries;cover and let stand for 1 hour.
Step 2
Pour the strawberry mixture through a wire-mesh strainer into a medium bowl. Reserve 2 tablespoons of the liquid.
Step 3
Transfer the strawberries to a bowl. Season with kosher salt and freshly ground black pepper to taste.
Step 4
Whisk together 1 tablespoon of vinegar, Dijon mustard, and the reserved 2 tablespoons strawberry liquid in a bowl. Add the oil in a slow stream, whisking constantly until smooth.
Step 5
Cut the lettuce hearts in half crosswise, keeping the top 6 inches of each and reserving the ends for another use. Place the lettuce tops on a serving plate. Top with the strawberries, pecans, and cheese. Drizzle with the vinegar mixture.
Tips
No special items needed.
1 Reviews
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