Romaine with Toasted Pecans and Pickled Strawberries |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Use this recipe as a template for every season, substituting seasonal fruit such as plums, figs, or grapes for the berries. If your strawberries are large, cut them into eighths. Ingredients:
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.
2. Pour strawberry mixture through a wire-mesh strainer into a medium bowl; reserve 2 Tbsp. liquid. Transfer strawberries to a bowl. Season with kosher salt and freshly ground pepper to taste.
3. Whisk together 1 Tbsp. vinegar, Dijon mustard, and reserved 2 Tbsp. 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.
5. *1 (4-oz.) goat cheese log, crumbled, may be substituted.
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