Romaine with Toasted Pecans and Pickled Strawberries

By markemilw

Matt Lee and Ted Lee, Adapted from The Lee Bros. Charleston Kitchen, copyright 2013 by Matt Lee and Ted Lee., Southern Living

MARCH 2013

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)

Preparation

Step 1

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.

*1 (4-oz.) goat cheese log, crumbled, may be substituted.