Mangiona With Caitlin Levin #24: Winter Salad

I don’t know why I love this salad so much, but I just do…. Perhaps it is reminiscent of salads I had as a child, I am brining the poppy seed back!!This is sure to be a crowd pleaser, and something you will find yourself cooking time and time again just for yourself.

What you will need:
Poppy seeds
Boston lettuce
Watercress
Bosc pear
Tarragon
Mayo
Greek yogurt
Red wine vinegar
Olive oil
Salt
Pepper
Shallots
Lemon

What you will need to do:
Pickled shallot: Thinly slice one shallot place in a jar with a pinch of sea salt and cover with red wine vinegar. Let sit for 1/2 hour.

Dressing: Spoon two tablespoons greek yogurt and one teaspoon mayo into a jar. Add the juice of half a lemon, salt, pepper 1/4 cup olive oil, and 1/8 cup red wine vinegar to the jar. Shake vigorously.

Salad: Place boston lettuce leaves in a large bowl, add watercress and several leaves of tarragon. Slice your pear into thin slices, then cut again lengthwise into matchsticks. Place pear and pickled shallots over greens. Dress with creamy dressing and sprinkle with poppy seeds.

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Thanks Caitlin!