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Romaine Hearts with Strawberry Balsamic Vinaigrette

Serve with Sexy Surf and Turf: Seared Scallops and Tenderloin Steaks with Manhattan Sauce.


  • 2 large hearts romaine lettuce
  • 4 large, ripe strawberries, finely chopped
  • 3 tablespoons balsamic vinegar (eyeball it)
  • 1/3 cup extra virgin olive oil ( EVOO)
  • Salt and pepper
  • 1/2 cup toasted sliced almonds


Cut each heart in half lengthwise, trim away core, rinse and dry.

Place the strawberries in a shallow bowl with vinegar and let stand for 10 minutes. Whisk in the EVOO (eyeball it) and season the dressing with salt and pepper.

Place a half-heart on each salad plate or on a large platter and dress with the strawberry balsamic vinaigrette. Garnish with toasted almonds.

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