The Balsamic–Poppy Seed Dressing (recipe follows) has a pleasant tanginess that is a nice change of pace from the usual super sweet poppy seed dressings, plus it balances the sweetness of the dried cherries and pears. I dress the salad very lightly and offer more of the dressing for guests to add at the table if they wish.
- 3 romaine hearts, chopped (about 8 cups)
- 2 small Red Bartlett pears, chopped 3⁄4 cup dried cherries, roughly chopped
- 3⁄4 cup pecans, chopped and toasted
- 6 slices thick-cut bacon, cooked and crumbled
- 1⁄2 cup crumbled feta cheese
- 1⁄2 cup fresh flat-leaf parsley leaves
- Balsamic–Poppy Seed Dressing
- [b]Balsamic–poppy seed dressing[/b]
- Makes 1 cup
- 2 tablespoons poppy seeds
- 1⁄3 cup sugar
- 6 tablespoons balsamic vinegar
- 1 tablespoon grated yellow onion
- 2 tablespoons chopped garlic
- 2 teaspoons dry mustard powder
- 1 teaspoon kosher salt
- 1⁄2 teaspoon freshly ground black pepper
- 2⁄3 cup extra-virgin olive oil
- Combine the lettuce, pears, cherries, pecans, bacon, feta, and parsley on a large platter or in a large bowl. Serve with the Balsamic–Poppy Seed Dressing.
- [b]Balsamiic–Poppy Seed Dressing Directions:[/b]
- Combine the poppy seeds, sugar, balsamic vinegar, onion, garlic, mustard powder, salt, and pepper in a food processor, pulsing 3 times. With the food processor running, gradually add the olive oil through the feed tube, blending until incorporated.
- Pour the dressing into a screw-top jar and store in the refrigerator. When ready to use, shake to recombine.
This recipe appears in , Around the Table: Recipes and Inspiration for Gatherings Throughout the Year
May not be reprinted without publisher permission.