A couple of weekends ago David and I went out to dinner with friends. I’m always looking for new recipe ideas, and so it was a surprise that this brilliant Popcorn Salad came not from the restaurant we enjoyed that night, but rather from my friend. I immediately knew it was a great idea and asked her to send me the recipe, which she did that very night.
The link was to a restaurant she had recently visited—Crop Bistro and Bar in Cleveland, Ohio. Small World. Turns out I had eaten there too, but I had yet to enjoy the dish this restaurant calls Warm Balsamic Popcorn.
I shared the link with Maggy who immediately wrote back, “I’m obsessed with popcorn so I would be 100% up for trying this recipe.” When I told Sharon she agreed we had a brilliant dish in the works.
Rather than treat this recipe as they do at Crop—like a stir-fry with all the ingredients flash cooked in a hot skillet—I simply used the popcorn like croutons, tossing them in a regular salad. Since then I’ve made it several times, adding fennel one time and apples the next. I’m smitten.
Who wouldn’t like popcorn salad? It’s kid friendly, gluten-free, whole grain, vegetarian, even vegan. Give it a try this week… and then spread the word!
- 1 medium garlic clove, minced
- 2 tablespoons balsamic vinegar
- 1 tablespoon Dijon mustard
- Salt and ground black pepper
- ¼ cup extra-virgin olive oil
- 1½ tablespoons vegetable oil, divided
- ⅓ cup popcorn, preferably organic
- 1 container (5 ounces) baby arugula (about 6 cups)
- ½ small red onion, sliced thin
- Whisk garlic, vinegar, mustard, and a light sprinkling of salt and pepper in a 1-cup Pyrex measuring cup. Slowly whisk in olive oil to make thick vinaigrette.
- Meanwhile heat 1½ teaspoons of the vegetable oil in a large saucepan or small pot over strong medium heat. Add popcorn and cook, shaking pan frequently to ensure even popping, until corn is completely popped. Pour popped corn into a large bowl; drizzle with remaining tablespoon of oil and sprinkle with ½ teaspoon salt; toss to coat. Add arugula and onion to the bowl and drizzle with vinaigrette to taste; toss to coat again. Serve immediately.
When you first told me about this recipe, I seriously thought you were kidding. It seems so odd. But I LOVE popcorn and I love salad…so why the hell not combine them? After all, how much weirder is it to put little bread cubes in your salad than crispy, crunchy popcorn? You and your culinary creativity are always keeping our taste buds on their toes. Love it!
I agree, it does sound a bit bizarre at first. But when you start to think of it in place of croutons…sounds like a fun, must try!
I will have to try this and add a few twist. I always say POPCORN is one of my favorite food groups.
This is such a creative recipe! I love the idea of popcorn as croutons!!!
This combination has never occurred to me but I think it sounds fantastic!
I thought from the title this was a bit of a joke too. But I think the joke is on me. This looks delish and fun. Why not throw in some popcorn. I love arugula as a green.
I am going to have to try this. It will be fun to serve and see people’s reactions.
Hey Carol,
Agreed, it seems a little gimmicky. On the other hand, popcorn as crouton makes so much sense! BTW… we LOVE your teas!
That is amazing! We are a gluten-free popcorn-lovin’ family and I know this will be a big hit. what a brilliant idea! Thanks for sharing it with us. I can’t wait to try it in all kinds of salads.
You should try a field green salad with chicken and salted caramel popcorn. Delicious.