Herbed Romaine Salad with Strawberries

Herbed Romaine Salad with StrawberriesRecipe
Photo: Annabelle Breakey; Styling: Karen Shinto
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.
Makes 6 servings as a first course; 4 servings as a lunch course


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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


Total: 30 Minutes

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.

Note: Nutritional analysis is per first-course serving.

Created date

March 2007

Nutritional Information

Calories 235
Caloriesfromfat 69 %
Protein 7.7 g
Fat 18 g
Satfat 5.8 g
Carbohydrate 12 g
Fiber 3.6 g
Sodium 372 mg
Cholesterol 25 mg