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Epicurious

Mixed Greens with Yogurt–Poppy Seed Dressing

My go-to salad for the fall, this simple combination tastes great with just about everything. Fresh, toasted poppy seeds release a delicious, complex nuttiness into the dressing. You can also add avocado and shrimp or chicken to turn this salad into a complete meal.

Recipe information

  • Yield

    Serves 8

Ingredients

1/2 cup plain whole-milk yogurt
2 tablespoons fresh lemon juice
1 tablespoon plus 1 teaspoon honey
1 tablespoon Dijon mustard
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 1/2 teaspoons poppy seeds
1 pound mixed greens (11 cups)

Preparation

  1. Step 1

    Whisk together the yogurt, lemon juice, honey, mustard, salt, and pepper until smooth.

    Step 2

    Put the poppy seeds in a small skillet and set over medium heat. Cook, shaking the pan occasionally, until the seeds are fragrant and begin to pop, about 3 minutes. Immediately stir into the dressing.

    Step 3

    Put the greens in a large bowl, drizzle with the dressing, and gently toss until the leaves are coated. Serve immediately.

Reprinted with permission from Home Cooking with Jean-Georges: My Favorite Simple Recipes by Jean-Georges Vongerichten with Genevieve Ko. Copyright © 2011 by Jean-Georges Vongerichten; photographs copyright © 2011 by John Kernick. Published by Clarkson Potter/Publishers, an imprint of the Crown Publishing Group. All Rights Reserved. Jean-Georges Vongerichten is one of the most influential chefs in the world, having single-handedly redefined haute French cuisine, lightening and refining it by adding select Asian accents. He is the chef-owner of dozens of restaurants in fourteen cities around the world. His flagship restaurant, Jean Georges, at New York's Columbus Circle, is one of six restaurants in the United States to have been awarded three coveted Michelin stars; it received four stars from the New York Times. The winner of multiple James Beard Foundation awards, he lives in New York City and Waccabuc, New York, with his family. Genevieve Ko is a cookbook author and the senior food editor at Good Housekeeping magazine. She has written for Martha Stewart Living, Gourmet, and Fine Cooking and lives in New York City with her family.
TagsSaladYogurtDairyLeafy GreensVegetableSideDinnerGluten FreeVegetarianQuickEasyWeeknight MealsFallCookbooks
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