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Poppy Seed Dressing

Source of Recipe

From "Saveur: The New Classics"


Recipe Introduction

"Popularized by Texas-based cookbook author Helen Corbitt in the 1950s, this sweet-tart dressing, enriched with poppy seeds, is perfect for a delicate lettuce such as butter or bibb."

List of Ingredients

â—¦ 2 tablespoon poppy seeds
â—¦ ½ cup sugar
â—¦ â…“ cup white wine vinegar
â—¦ 2 teaspoons dry mustard
â—¦ 2 teaspoons kosher salt
â—¦ 1 teaspoon freshly ground black pepper
â—¦ 1 small onion, finely grated, juice reserved
â—¦ ¾ cup canola oil
â—¦ ¼ cup olive oil


Recipe

Heat a 2-quart saucepan over medium-high heat. Add poppy seeds and cook, swirling pan constantly, until lightly toasted and fragrant, about 3 minutes.

Add sugar, vinegar, mustard, salt, pepper, and onion with juice and cook, stirring constantly, until sugar dissolves and mixture begins to simmer.

Remove from heat and transfer to a blender. Add both oils and blend until smooth. Let cool. Dressing will keep, refrigerated, for up to two weeks.

Makes about 2 cups