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Romaine Hearts and Strawberries Salad
California Chef Luca Rutigliano created this salad prepared with strawberries, hearts of Romaine, marinated Feta and black pepper.
1 cup of extra virgin olive oil
1 teaspoon Dijon Mustard
2 pounds fresh local strawberries
1 teaspoon red vinegar
3 oz fresh Greek feta
2 oz pistachios
4 heads fresh hearts of romaine
1 oz crushed black pepper
1 bundle chives
Clean and slice 1 lb of the fresh strawberries. Put them in a food processor and blend by adding olive oil, salt, pepper and mustard; add vinegar to taste. Let the vinaigrette rest.
Wash the lettuce leaves and dry well. Slice the rest of the berries and season with black pepper, olive oil, and a little salt.
Dress the lettuce leaves with vinaigrette and place on to a nice platter. Add sliced berries and fresh marinated feta cheese.
Garnish with chopped chives and pistachios.