Featured Recipe
Strawberry Poppyseed Salad
By Kate
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Crunchy greens smothered in tangy creamy dressing with sweet berries and crispy fried goat cheese. Dressing swaps half and half for buttermilk; sour cream replaced by Greek yogurt. Adds maple syrup for a deeper sweet note. Lettuce mix adjusted with baby spinach instead of arugula. Frying goat cheese instead of baking for crisp exterior and soft center. Sunflower seeds toasted for nuttier crunch. Prep shaken dressing in jar for quick emulsify. Identify tender romaine ribs; avoid soggy salad. Visual pop of ruby strawberries against matte greens. Poppy seeds sprinkle like black pepper flecks.
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Prep:
12 min
Cook:
25 min
Total:
37 min
Serves:
8 servings
salad
vegetarian
summer recipes
meal prep
Introduction
Forget tossing spinach or arugula blindly with some berries and dressing. You want crunch, creaminess, brightness in every bite. Frying goat cheese rounds—not just crumbling soft cheese—is non-negotiable. Keeps shape, adds golden crust with bubbling soft center. Dressing needs shake, chill, and a little patience to thicken properly. Half and half switched to buttermilk here; cuts some fat but keeps cream tang intact. Maple syrup swaps plain sugar—adds warmth, won’t jar the palate. Don’t dump dressing like you’re watering plants; toss gently. Every leaf coated but intact, no wilting signs. Sunflower seeds? Toasted now—more flavor, less rubbery chew. This isn’t just salad; it’s texture play, flavor balance, temperature contrasts that elevate a simple bowl into brag-worthy. The smell of vinegar melds with sweet strawberries—layers before you bite.
Ingredients
About the ingredients
Mayo anchors the dressing with fat; buttermilk thins and adds tang without creaminess overload. When swapping sour cream for Greek yogurt, expect a sharper taste and slightly looser texture. Maple syrup introduces a richer, more complex sweetness than white sugar; caters especially well if your strawberries aren’t very sweet. Using baby spinach instead of arugula reduces bitterness but maintains leafy greens’ volume and depth. Poppy seeds provide subtle crunch bound to dressing; don’t overdo or they weigh dressing down. For the fried goat cheese, keep slices uniform thickness around 1/2 inch for even cooking. Flour-egg-panko triple coat traps heat, creates golden crust and prevents leakage. If you want a nuttier seed, toasted sunflower seeds beat raw easily. Onion adds bite but slice thin to avoid overpowering.
Method
Technique Tips
Shake dressing ingredients in sealed jar for efficient emulsification. Whisk can work but harder to get consistent texture quickly. Resting refrig at least 10-15 minutes essential; dressing thickens as mayo melds with acid and dairy. Oil temperature critical to frying goat cheese; if too hot cheese burns outside and remains frozen inside, too cool and it soaks oil, ends soggy and greasy. Visual cues: golden brown crust with gentle bubbling sound of oil around cheese indicates doneness. Keep fried slices warm in low oven to maintain texture while frying other batches. Toss salad just before serving to keep crispness; overdressing results in limp salad and loss of individual ingredient identity. Serve extra dressing on the side for last-minute flavor punch. Toast seeds until fragrant but not smoky; timing varies by seed size and pan. Always prepare ingredients ahead: chop greens, slice berries, prep breading station—this speeds cooking.
Chef's Notes
- 💡 Goat cheese must be sliced evenly—1/2 inch is key for crisp fry and soft inside. Don’t rush this step. Coat thoroughly; flour, egg, panko. Press crumbs firmly. Oil at 350°F for best results. Too hot? Outside burns, inside remains cold. Too cool? Soggy cheese is no good.
- 💡 Dress greens gently. Start with two spoonfuls. Toss lightly, avoid puddles. Overdressed leaves wilt quickly. No one needs limp salad. Use all your senses. Hear the crunch, feel the textures, see the vibrant colors. Avoid bitter notes by opting for baby spinach over arugula.
- 💡 Keep your dressing cold in fridge while prepping salad. Allows flavors to marry. Runny dressing? Add mayo or yogurt to thicken. If too thick, thin with a splash of water or buttermilk to control consistency. Use vinegar to balance sweet notes from maple syrup.
- 💡 For sunflower seeds, toast until fragrant. Timing matters—don’t let them burn. This adds depth. Brown edges signal doneness, watch carefully. If goat cheese cools, sometimes that crunchy edge disappears. Keep warm until serving for best texture mix with greens and berries.
- 💡 Serving with an extra side of dressing? Great idea. Guests can adjust. Predict complaints about too little dressing; common problem. Dressing too hot? Keep it cold. Don’t dump and run—toss ingredients instead. Make salad vibrant, each element staying intact but dressed.
Kitchen Wisdom
What if my goat cheese burns?
First, check oil temperature before frying. Aiming for golden brown is ideal. Keep oil steady; too hot or too cool varies frying times.
Can I use a different salad green?
Absolutely. Consider mixed greens; just avoid overly bitter ones. Baby kale or even spring mix can work. Texture changes but flavors stay fresh.
Leftover salad?
Store in airtight container. But greens wilt quickly, best eaten fresh. Can separate dressing for longer fridge life. Try not to mix until ready to serve.
Substitutes for sunflower seeds?
Try pumpkin seeds instead, maybe omit for nut-free. Crushed nuts can work for added crunch. Experiment with whatever you have on hand.
