Wednesday, March 27, 2013

Romaine With Toasted Pecans and Pickled Strawberries

Romaine With Toasted Pecans and Pickled Strawberries
What a week and a half it has been.  It all started when my dishwasher decided to stop working.   The dishwasher needed a new motor which had to be ordered off.  So I was doing dishes by hand for a while.  Finally, I got the dishwasher fixed.   Next, the dryer decided to quit.  So it was off shopping for a new dryer.  Got it installed and I have finally caught up on my laundry.  Laundry for a family of six mounts up fast.

Now that all of the household items are fixed, I am back to blogging.  Today's recipe is a lovely salad that is light and delicious.  Fresh strawberries are macerated in a vinegar, honey, salt, water mixture.  They are then drained and seasoned with salt and freshly ground pepper.  I love what fresh pepper does to the taste of strawberries.   Roman lettuce hearts are then  sprinkled with the  strawberries, feta cheese,  and pecans.  A delicious Dijon vinaigrette is then  drizzled over the salad.    I made only a couple of changes to the recipe.  Instead of using white wine vinegar for the vinaigrette, I used red wine  vinegar.  I used crumbled feta cheese instead of blue cheese.
This is a  delicious and beautiful salad that is perfect for your Easter Dinner.  

Romaine With Toasted Pecans and Pickled Strawberries
From Southern Living Magazine

1/2 cup white wine vinegar
1/2 teaspoon kosher salt
2 teaspoons honey
1 (16-oz.) container fresh strawberries, quartered
Freshly ground pepper
1 tablespoon white wine vinegar
2 teaspoons Dijon mustard
6 tablespoons light olive oil
3 romaine lettuce hearts
1 cup pecan halves, toasted
1 (4-oz.) blue cheese wedge, crumbled* (optional)

1. Combine first 2 ingredients and 1 1/2 cups water in a large bowl; whisk in honey until salt is dissolved and honey is blended.  Add strawberries; cover and let stand 1 hour.

Macerating Strawberries
2. Pour strawberry mixture through a wire-mesh strainer into a medium bowl; reserve 2 tablespoons liquid.  Transfer strawberries to a bowl.  Season with kosher salt and freshly ground pepper to taste.
3. Whisk together 1 tablespoon vinegar, Dijon mustard, and reserved 2 tablespoons strawberry liquid in a bowl.  Add oil in a slow, steady stream, whisking constantly until smooth.
4. Cut lettuce hearts in half crosswise, keeping top 6 inches of each and reserving ends for another use. Place lettuce tops on a serving platter.  Top with strawberries, pecans, and, if desired, cheese; drizzle with vinegar mixture.

Makes 10 to 12 servings

Delicious Dijon Vinaigrette

Add caption


  1. Beautifully composed salad, love all the ingredients!

    Happy Blogging!
    Happy Valley Chow

  2. Geraldine, fabulous salad - I love the combination of unusual flavors and beautiful colors - as you said, perfect for Easter time!

  3. Yikes, I'm sorry for your appliance woes! Love this salad! I've pinned it so I remember to give it a yummy!