Herbed Romaine Salad with Strawberries |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Strawberries go well with tender herbs like mint and tarragon. Tossed with toasted pistachios, creamy feta, romaine lettuce, and a very light honey-lemon dressing, the berries add bright notes to a refreshing salad. Ingredients:
1/2 cup raw (unsalted) pistachios |
10 to 12 oz. romaine lettuce hearts, cored and roughly chopped |
1/3 cup fresh tarragon, torn into small pieces |
1/3 cup fresh mint leaves, torn into small pieces |
12 ounces strawberries, hulled and quartered lengthwise |
1/4 cup fresh lemon juice |
2 teaspoons minced shallot (about 1 medium) |
2 teaspoons honey |
1/8 teaspoon salt |
3 tablespoons mild olive oil |
6 ounces good-quality mild feta cheese (see notes), cut into triangles |
Directions:
1. Preheat oven to 350°. Spread pistachios on a large baking sheet and bake until very lightly toasted (they should still retain some green), 8 to 10 minutes. Remove from oven and cool to room temperature.
2. In a large bowl, toss together lettuce, tarragon, mint, and half of the strawberries. In a small bowl, whisk together lemon juice, shallot, honey, and salt. Drizzle in olive oil, whisking constantly, until mixture is emulsified. Drizzle dressing over lettuce mixture and toss well.
3. Divide lettuce mixture among plates, then top with remaining strawberries, toasted pistachios, and feta triangles.
4. Note: Nutritional analysis is per first-course serving.
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