Romaine With Toasted Pecans & Pickled Strawberries

10
Servings
75m
Prep Time
0m
Cook Time
1h 15m
Ready In


"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 recipe yields 10 servings
OK

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 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 & Variations


No special items needed.

Related

Daily Inspiration

This salad was simply delicious. DH raved about the strawberries. Although I scaled this salad down for 2, I was able to adjust the vinegar/honey mixture perfectly. This salad will be a repeat at our house since strawberries are so readily available.

(17 May 2018)