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)


Directions
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


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3 comments:

  1. Beautifully composed salad, love all the ingredients!

    Happy Blogging!
    Happy Valley Chow

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

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

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