Romaine with Toasted Pecans and Pickled Strawberries

Romaine with Toasted Pecans and Pickled Strawberries Recipe
Photo: Jennifer Davick; Styling: Caroline M. Cunningham
Use this recipe as a template for every season, substituting seasonal fruit such as plums, figs, or grapes for the berries. If your strawberries are large, cut them into eighths.


Makes 10 to 12 servings
Total time: 1 Hour, 20 Minutes

Recipe from

Southern Living

Recipe Time

Hands-on: 20 Minutes
Total: 1 Hour, 20 Minutes


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)


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.

Matt Lee and Ted Lee,

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

Southern Living

March 2013
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