Poppy Seed Dressing

Name: Poppy Seed Dressing
Total time: PT0D0H0M
Yield: makes about 2 cups
Ingredients: 2 Tbsp. poppy seeds; 1 ⁄ 2 cup sugar; 1 ⁄ 3 cup white wine vinegar; 2 tsp. dry mustard powder; 2 tsp. kosher salt; 1 tsp. freshly ground black pepper; 1 small yellow onion, finely grated, juice reserved; 3 ⁄ 4 cup canola oil; 1 ⁄ 4 cup olive oil

Serves
makes about 2 cups

SAVEUR EDITORS

Popularized by Texas cookbook author Helen Corbitt in the 1950s, this sweet-tart vinaigrette, enriched with poppy seeds, is perfect for a salad of butter lettuce. This recipe first appeared in our April 2012 issue along with Gabriella Gershenson's story Flower Power.

Ingredients

2 Tbsp. poppy seeds
¹⁄₂ cup sugar
¹⁄₃ cup white wine vinegar
2 tsp. dry mustard powder
2 tsp. kosher salt
1 tsp. freshly ground black pepper
1 small yellow onion, finely grated, juice reserved
³⁄₄ cup canola oil
¹⁄₄ cup olive oil

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Instructions

Step 1

Heat a 2-qt. 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; chill.

Heat a 2-qt. 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; chill.