Follow these steps for perfect results
Romaine Lettuce Hearts
cored and roughly chopped
Fresh Tarragon
chopped
Fresh Orange Mint Leaf
chopped
Strawberries
hulled and quartered lengthwise
Feta Cheese
crumbled
Avocado
peeled, pitted, cut into thin slices
Fresh Lemon Juice
Shallot
peeled and minced
Honey
Salt
Extra Virgin Olive Oil
Pistachios
roasted
Whisk together lemon juice, minced shallot, honey, and salt.
Slowly drizzle in olive oil while whisking continuously to emulsify the dressing.
Allow the dressing to rest for at least 1 hour for flavors to meld.
Preheat oven to 350°F (175°C).
Spread pistachios on a baking sheet and roast for 5-7 minutes, or until lightly toasted and fragrant.
Let pistachios cool completely.
Wash and roughly chop romaine lettuce hearts.
Chop fresh tarragon and orange mint leaves.
Hull and quarter strawberries lengthwise.
Gently toss romaine lettuce, tarragon, orange mint, and strawberries in a large bowl.
Arrange the salad mixture on individual salad plates.
Crumble feta cheese over each salad.
Add avocado slices to each salad plate.
Sprinkle roasted pistachios over the salads.
Drizzle the lemon vinaigrette dressing over each salad.
Serve immediately and pass the pepper mill, if desired.
Expert advice for the best results
For a creamier dressing, add a tablespoon of Dijon mustard.
Toast the pistachios for a richer flavor.
Add grilled chicken or shrimp for a heartier salad.
Everything you need to know before you start
5 minutes
Dressing can be made ahead.
Arrange artfully on a chilled plate.
Serve as a light lunch or a side dish.
Pair with grilled chicken or fish.
Crisp and refreshing to complement the salad.
Discover the story behind this recipe
Salads are a staple of Mediterranean cuisine, emphasizing fresh, seasonal ingredients.
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