- 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
- 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
How to Make It
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.
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.
Divide lettuce mixture among plates, then top with remaining strawberries, toasted pistachios, and feta triangles.
Note: Nutritional analysis is per first-course serving.
To keep all the flavors in balance, use a mild, creamy feta, such as the one made by Belfiore Cheese Company, from Berkeley. It's sold in gourmet and Whole Foods markets. You can also substitute slices of ricotta salata (also called "hard ricotta") or fresh mild goat cheese for the feta.