Strawberry Pecan W / Strawberry Poppyseed Vinaigrette Recipe
Make Strawberry Pecan W / Strawberry Poppyseed Vinaigrette Recipe in just 25m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Salad
Strawberry Poppyseed Vinaigrette
For Candied Pecans (if making at home)
Method
For Candied Pecans (if making at home)
- 1
Toast and candy pecans
Place a medium nonstick skillet over medium heat. Add pecans, sugar, butter, and salt. Stir constantly for 4–6 minutes until sugar melts and coats the pecans and they become fragrant and slightly glossy. Spread on parchment to cool, separating pieces with a fork. Once cool, roughly chop to desired size.
Strawberry Poppyseed Vinaigrette
- 2
Puree strawberries
Place 1 cup hulled strawberries in a blender or food processor. Pulse until smooth. If you prefer a slightly textured dressing, pulse fewer times to leave small pieces.
- 3
Emulsify dressing
To the strawberry purée add honey, Dijon mustard, white wine vinegar, lemon juice (if using), salt, and pepper. With the blender running on low, slowly stream in the olive oil until the dressing emulsifies. Stop and scrape the blender once or twice to incorporate evenly. Alternatively, whisk vigorously in a bowl while slowly drizzling in oil.
- 4
Finish and add poppy seeds
Stir in poppy seeds by hand after emulsifying. Taste and adjust seasoning: add up to 1 teaspoon more honey for sweetness or a pinch more salt if needed. Chill for at least 15 minutes for flavors to meld; shake or whisk again before using.
Salad Assembly
- 5
Prepare produce
Rinse and thoroughly dry the mixed greens and strawberries. Hull and slice strawberries if not already sliced. Thinly slice the red onion and cucumber. Place the greens in a large salad bowl.
- 6
- 7
Dress and toss
Right before serving, drizzle about half of the vinaigrette over the salad (approximately 3–4 tablespoons). Gently toss to coat evenly. Taste and add more dressing if desired, up to the remaining amount. Reserve any extra dressing for serving on the side.
- 8