Romaine With Toasted Pecans & Pickled Strawberries

Prep Time
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


  • 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.


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)