From My Southwest Kitchen: Romaine With Toasted Pecans and Pickled Strawberries

Wednesday, March 27, 2013

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