Amazing Romaine Salad with Light Poppy Seed Vinaigrette
Ingredients
Vinaigrette:
- ¼ cup granulated sugar
- ⅓ cup white vinegar (see note)
- ⅓ cup avocado oil, olive oil or vegetable oil
- 2 tablespoons yellow mustard
- ¾ teaspoon salt
- ¾ teaspoon poppy seeds
Candied Nuts:
- 1 cup chopped nuts, walnuts or pecans are my favorites
- ¼ cup granulated sugar
- 1 tablespoon butter
- Small pinch of salt and cayenne pepper
Salad:
- 2 heads romaine lettuce, chopped
- ½ cup feta, bleu or Parmesan cheese
- 6-8 strips bacon, cooked and chopped or crumbled
- ½ - 1 cup dried cranberries or cherries
Instructions
- For the dressing, combine all the ingredients except the poppy seeds in a blender and process until combined. Add the poppy seeds and give it another whirl to combine. Pour in a jar and keep in the refrigerator until ready to serve.
- For the nuts, in a 10-inch skillet, combine the nuts, sugar, butter, salt and cayenne. Heat over medium, stirring constantly with a silicone spatula or wooden spoon until the sugar and butter melts and coats the nuts, 3-5 minutes. Immediately scrape the nuts onto a sheet of parchment and separate carefully into pieces to cool.
- In a large bowl, toss the lettuce, cheese, bacon, dried fruit, and cooled nuts (break them into smaller pieces with a mallet, if needed). Pour a bit of the dressing over the top and toss to combine. Add more dressing, if needed (you may not use it all). Serve immediately.
Notes
Vinegar: I've also made it deliciously with red wine vinegar and an orange champagne vinegar I spied at Trader Joe's.