This inventive salad, topped with popcorn instead of croutons, made me smile when I spotted the listing on the luncheon menu of the lounge at the Trapp Family Lodge in Stowe, VT, and it kept me happy until the last tasty, crunchy bite. What a delightful starter (not to mention, conversation starter) it would make for a dinner party!
Popcorn is having a culinary moment now, as a flavored snack and ingredient. And we all can get in on the fun, thanks to Executive Chef Cody Vasek, who generously provided the recipe:
Popcorn salad with maple-mustard vinaigrette
(Serves 4)
Popcorn
½ cup kernels
Large round pot with lid
Canola oil to coat bottom of pan
Salt and melted butter
On medium-high heat, place the oil in pot, add kernels, cover with lid. You will hear the corn popping. Turn on medium heat and move the pot back and forth to keep the kernels popping, for a couple of minutes. Be sure to watch the bottom so the popcorn does not burn. Add salt and melted butter to taste.
Maple-mustard vinaigrette
1 cup canola oil
8 tablespoons of lemon juice
8 tablespoons of Trapp maple syrup
3 tablespoons of Dijon mustard
2 fresh shallots-chopped
Salt and pepper to taste
Combine all ingredients in blender except oil. Add oil slowly to emulsify. Salt and pepper to taste.
Set up
4 cups mixed greens or spinach
2 red (or substitute green) endive-julienned
Parmesan-shave to order
To Serve
In a mixing bowl, combine mixed greens, endive, popcorn, vinaigrette, salt and pepper to taste. Mix well, adding more vinaigrette if needed. Add parmesan cheese and more popcorn on top of salad. Cheers!