Rating: 5 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 1

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.

Matt Lee and Ted Lee
Recipe by Southern Living March 2013

Gallery

Credit: Jennifer Davick; Styling: Caroline M. Cunningham

Recipe Summary

hands-on:
20 mins
total:
1 hr 20 mins
Yield:
Makes 10 to 12 servings
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

  • 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.

  • 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.

Source

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

Advertisement
Advertisement