MARKET GREENS WITH YOGURT POPPY SEED DRESSING

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My sister is in town for her bridal shower this weekend and we have been running around doing all sorts of fun activities. Today, I took her and my mom to one of my favorite shops in Silverlake, Spice Station. We picked up some blue poppy seeds and headed over to Atwater Village Farm to grab some Scarborough Farms greens. Then, it was home to relax before wine tasting at Silverlake Wine. With a few simple ingredients, I quickly put together this Market Greens Salad with Yogurt Poppy Seed Dressing for our late afternoon lunch. The toasted poppy seeds, creamy yogurt, and spicy mustard are a perfect combination in this dressing that would be delicious on any number of greens. A new favorite.
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MARKET GREENS WITH YOGURT POPPY SEED DRESSING

Serves 8

1/2 cup plain whole milk goat yogurt
2 tablespoons fresh meyer lemon or lemon juice
1 tablespoon plus 1 teaspoon raw honey
1 tablespoon Dijon Mustard
1 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1 1/2 teaspoons blue poppy seeds
1 pound mixed greens with edible flowers (flowers optional)
IMG_5594In a medium bowl, whisk together the yogurt, lemon juice, honey, mustard, salt, and pepper until smooth.
IMG_5595In a small skillet, heat poppy seeds on medium heat. Cook, shaking the pan occasionally until seeds are fragrant and begin to pop, about 2-3 minutes. Immediately stir into the dressing.
IMG_5596Place greens in a large mixing bowl. Slowly pour some of the dressing over the greens. Gently mix to coat the greens with the dressing. Add more if necessary until all greens are lightly coated. Be careful not to over dress the salad. Serve immediately.IMG_5598

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Adapted from Jean-Georges Vongerichten’s Home Cooking with Jean-Georges.

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