Meatless Monday is going retro this week with an homage to the popular ‘80s salad comprised of any green tossed with a strawberry and poppy seed vinaigrette. Recently I’ve noticed that the little black seeds are creeping back in the culinary world – and teeth – so here’s an updated Summer-y version of the salad we thought was so tubular. Plus, Verrill Farm in Concord is hosting their annual festival celebrating the red berry on Saturday (6/25, 11 am to 3 pm). For more information about the festival’s pick-your-own, live music, pony rides, etc., visit Verrill Farm’s website.
Strawberry and Radish Salad with Alfalfa Sprouts, Cashews, and a Maple, Poppy Seed Vinaigrette
1 tablespoon poppy seeds
1 tablespoon maple syrup
2 tablespoons white wine vinegar
2 tablespoons orange juice (about ½ orange)
¼ teaspoon salt
⅛ teaspoon black pepper
¼ cup olive oil
1 sprig mint leaves, half cut into chiffonade (thin ribbons) and half minced
8 ounces strawberries, hulled and sliced thin
6 to 8 radishes, trimmed and sliced into thin rounds
1 cup loosely packed alfalfa sprouts
1, 5-ounce package of mixed greens
½ cup toasted cashew nuts, roughly chopped
Place the poppy seeds into a dry, small saute pan and set it over medium heat. Warm or toast the seeds for 2 minutes, tossing or stirring frequently. Pour them into a large bowl – big enough to build the salad in.
Add the maple syrup, white wine vinegar, orange juice, salt, and black pepper, then drizzle in the olive oil while whisking vigorously. Stir in the minced mint and allow the dressing flavors to mingle while you prepare the other ingredients.
Gently toss the strawberry and radish slices with the dressing, then add the mixed greens and alfalfa sprouts and repeat. Serve the salad family style or in individual portions with a garnish of toasted cashew nut pieces and a sprinkling of mint chiffonade.