Recipe Cupboard – Classy Summer Salad

Classy Summer Salad


3 Romain hearts chopped

1 cup roasted walnuts – see notes

1 cup blueberries

1 pint raspberries

10 small radishes washed, trimmed, and sliced thin

5 ounces goat cheese crumbled – if you don’t have goat cheese, I would use blue cheese or feta


Toss all of the salad ingredients.
Whisk together the olive oil, lemon juice, sugar, salt, and mustard until the sugar is completely dissolved. Taste and add more lemon until it has enough of a lemon flavor for you. Add more honey if it becomes overwhelmingly acidic.
Stir poppy seeds into the dressing.
Serve salad dressing on the side and allow people to dress their salad to taste.

Lemon Poppy Seed Dressing

2/3 cup olive oil

1/3 cup lemon juice – see note 

1/4 cup granulated sugar

1/8 teaspoon salt (or just a pinch)

1 teaspoon ground mustard

1 tablespoon poppy seeds

1 tablespoon honey optional


  1. Roast the walnuts at 400 degrees on a parchment lined baking sheet for 5 minutes to deepen their flavor. (Optional step.)
  2.   The balance of sweet and acid in this salad dressing is really important. Start with 1/3 cup lemon juice. If it doesn’t taste enough like lemon to you add a little more, about a teaspoon at a time.  If you go too far, add a tablespoon of honey to counterbalance it.