Spring Poppy Salad

Spring Poppy Salad
No better way to kick off the Spring season than with a bright, crisp salad topped with a creamy poppy seed dressing!  Recipe By Taylor MacDougall

Products used: French Provençal Sea Salt, Milanese Gremolata Olive Oil, Sicilian Lemon Balsamic Vinegar


3 Eggs
2 cups Butter Lettuce, chopped
2 cups Arugula
2 Radishes, shaved
2 stalks Asparagus, shaved into ribbons
1 cup Snap Peas, sliced
½ cup Fennel, trimmed and shaved
1 Tbsp fresh Mint, torn
¼ cup SOOC Milanese Gremolata Olive Oil
2 Tbsp SOOC Sicilian Lemon Balsamic
¼ tsp SOOC French Provencal Sea Salt
1 Tbsp Shallot, finely minced
¼ tsp Dijon Mustard
2 tsp Mayonnaise
1 Tbsp Poppy Seeds


Bring a small pot of water to a boil. Gently place 3 eggs in the water and boil for 8 minutes. Remove eggs from water and set in an ice bath, let cool for 10 minutes. Peel off the shell, and halve the eggs.

Meanwhile, in a large salad bowl, combine the butter lettuce, arugula, radishes, asparagus, snap peas, fennel, and mint. Set aside.

In a small mixing bowl, whisk together the Milanese Gremolata Olive Oil, Sicilian Lemon Balsamic, French Provencal Sea Salt, shallot, dijon mustard, mayonnaise, and poppy seeds.

Divide the salad between two bowls, topping with the hard boiled eggs, and dressing. Serve immediately!