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.
Sunset APRIL 2007
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.
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.
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