Print Options:

Herbed Romaine Salad with Strawberries





Yields
Makes 6 servings as a first course; 4 servings as a lunch course



Total Time
30 mins

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.

Herbed Romaine Salad with Strawberries




Photo: Annabelle Breakey; Styling: Karen Shinto
 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
Step 1
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.

Step 2
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.

Step 3
3

Divide lettuce mixture among plates, then top with remaining strawberries, toasted pistachios, and feta triangles.

Step 4
4

Note: Nutritional analysis is per first-course serving.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 235Calories from Fat 69
% Daily Value *
Total Fat 18g28%

Saturated Fat 5.8g29%
Cholesterol 25mg9%
Sodium 372mg16%
Total Carbohydrate 12g4%

Dietary Fiber 3.6g15%
Protein 7.7g16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.