Tonight’s dinner was a salad of mixed greens from the hoophouse topped with roasted vegetables (mini-carrots and redskins) with boiled poppy seed dressing.
3 cups mixed greens, washed, spun and ripped into bite-size pieces (we used romaine, mache, red leaf lettuce, arugula)
1 small red onion, sliced thin
1/2 cup pecans, chopped
You can prep the greens in advance and keep them chilled in the refrigerator
1 small bag mini-carrots
4 large redskin potatoes, cut into bite-size pieces
(We would have had 1 cup of brussel sprouts, sliced in half, if Drew hadn’t forgotten to pick them up)
Preheat oven to 400 degrees. Put the vegetables in a bowl and drizzle with Extra-Virgin Olive Oil and sprinkle with Kosher salt. Spoon them onto a cookie sheet and bake for 45 minutes or until they begin to brown. Let them cool until they are almost lukewarm.
Poppy Seed Dressing
3/4 cup plus 2T orange juice
3 t cornstarch
1 t canola oil
2 t honey
Dash of ground cardamom
1 t poppy seeds
Combine first five ingredients in a small saucepan. Bring to boil and boil gently for four minutes. Remove from heat and add poppyseeds.
Assemble the salad by placing the greens in each salad bowl. Arrange lukewarm roasted veggies on top, then drizzle with poppyseed dressing.