Poplar Salad Recipe

Prepare romaine

Trim and discard the root end of the romaine heads. Separate leaves, rinse under cold water, and spin or pat dry. Chop into 1- to 1.5-inch pieces and place in a large salad bowl; refrigerate until ready to assemble.

Prepare tomatoes and avocado

Halve the cherry tomatoes (or quarter if large). Cut the avocado in half, remove pit, peel and dice into 1/2-inch cubes. Toss avocado lightly with 1/2 tablespoon lime juice (from the marinate ingredients) to slow browning and set aside.

Crumble queso fresco

Using fingers or a fork, crumble queso fresco into small bite-sized pieces and refrigerate until assembly.

Tortilla strips

If using store-bought, have ready. To make homemade: preheat oven to 375°F (190°C). Cut 2 small corn tortillas into thin strips, toss with 1 teaspoon oil and a pinch of salt, spread on a sheet pan, and bake 8–10 minutes until crisp and golden. Cool before adding to salad.

Combine black beans, corn, diced red bell pepper, diced red onion and chopped cilantro in a medium bowl.

Whisk together lime juice, 1 tablespoon olive oil, ground cumin, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper in a small bowl or shake in a jar. Pour the dressing over the bean and corn mixture and toss to combine.

Cover and refrigerate at least 20 minutes (or up to 2 hours) to let flavors meld. Taste and adjust salt or lime if needed before assembling.

In a small bowl or jar combine balsamic vinegar, Dijon mustard, honey, minced garlic, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Whisk or shake until blended.

Slowly whisk in 6 tablespoons extra-virgin olive oil until emulsified. Alternatively, place all ingredients in a jar, seal tight and shake vigorously until thickened. Taste and adjust seasoning or sweetness to preference.

Remove chilled romaine, marinated black bean & corn salad, crumbled queso fresco, tomatoes, avocado and tortilla strips to work area.

Add the marinated black bean & corn salad (about entire mixture) to the bowl with chopped romaine and toss gently to distribute.

Drizzle the balsamic vinaigrette over the tossed salad. Start with about 3–4 tablespoons (adjust to taste) and toss gently to coat. Add more if desired but avoid overdressing.

Top the dressed salad with halved cherry tomatoes, diced avocado, and crumbled queso fresco. Finish with tortilla strips scattered over top for crunch.

Serve immediately so tortilla strips remain crisp. Provide extra vinaigrette on the side if desired.