Romaine with Toasted Pecans and Pickled Strawberries
You can never have too many side dish recipes, so give Romaine with Toasted Pecans and Pickled Strawberries a try. One serving contains 142 calories, 1g of protein, and 13g of fat. This recipe serves 12. This recipe covers 9% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 1 hour and 20 minutes. It is a good option if you're following a gluten free, dairy free, and primal diet. A mixture of dijon mustard, pepper, strawberries, and a handful of other ingredients are all it takes to make this recipe so delicious.
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.
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.