Spring Salad with Lemon Poppyseed Dressing
This salad is modeled after a favorite salad at a local restaurant. The sweet lemon dressing is a great contrast to the blackberries and the salty parmesan. Candied pistachios with a hint of cinnamon add sophistication to this salad which effortlessly makes the transition between breakfast and lunch.
Total Time: 20 minutes
Serving size: 12 (as a side dish)
1 10 oz. container mixed red and green baby romaine lettuce (or your favorite mix of lettuce greens)
12 oz. blackberries
4 oz. shaved parmesan
7 oz. shelled pistachios
¼ cup sugar
1 t. cinnamon, optional
Lemon Poppy Vinaigrette:
2 T. chopped shallot
¼ cup sugar
½ cup vegetable or canola oil
¼ cup freshly squeezed lemon juice (about 1 lemon)
¾ t. kosher or sea salt
1 t. dry mustard
½ T. poppy seeds
For salad, place ingredients in a salad bowl, top with candied pistachios, and toss with desired amount of dressing.
For candied pistachios, stir ingredients in non-stick pan over medium heat until sugar is melted and nuts are glazed. Pour onto a sheet of aluminum foil to cool, spreading the nuts apart. Break apart any nuts that stick together after they have cooled.
For dressing, blend dressing ingredients with an immersion blender. Chill until ready to serve.
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