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Bibb Lettuce with Strawberries & Chevre

Posted to: Recipes by Lorin Laxton on Apr 14, 2015 Bibb Lettuce with Strawberries & Chevre

Recipe By: Jill Santa Lucia

Salad Ingredients

Bibb Lettuce

Radicchio, sliced

Goat Lady Dairy Chevre, crumbled

English Cucumber, sliced

Fresh Strawberries, sliced

Candied Pecans 

  • 1 cup white sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon salt
  • 1 egg white
  • 1 tablespoon water
  • 1 pound pecan halves

Salad Dressing

  • 1/4 cup white or red balsamic vinegar
  • 1 tablespoon minced shallot
  • 1 teaspoon Dijon-style mustard
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2/3 cup extra-virgin olive oil


Preheat oven to 250 degrees F (120 degrees C).  Mix sugar, cinnamon, and salt together in a bowl.  Whisk egg white and water together in a separate bowl until frothy. Toss pecans in the egg white mixture. Mix sugar mixture into pecan mixture until pecans are evenly coated. Spread coated pecans onto a baking sheet.
Bake in the preheated oven, stirring every 15 minutes, until pecans are evenly browned, 1 hour.  Cool.  Extra candied pecans may be stored in an air tight container.


In a medium-size bowl, whisk together vinegar, shallot, mustard, salt, and pepper. Drizzle olive oil in a thin stream, whisking constantly, until an emulsion forms.  Set aside and refrigerate, re-whisk before dressing the salad.


Gently remove and tear the leaves of the Bibb Lettuce.  Cut the head of Radicchio into quarters, then slice the quarter into bite size wedges.  Mix the lettuces.  Add sliced cucumber, sliced strawberries, crumbled goat cheese and candied pecans.  Gently toss all ingredients, dress before serving.