This quick and simple poppy seed dressing recipe pairs well with any winter salad. When making vinaigrette’s, it’s important to add the oil last. Adding the oil too early or too fast will cause the vinaigrette to “break,” meaning that the oil will separate from the other ingredients. Proper vinaigrette’s should have a creamy appearance once the oil is incorporated correctly.
Poppy Seed Vinaigrette Makes 2 Cups
1 tbls Minced white onion
1 tsp Yellow mustard
1/2c White Vinegar
1/3c Granulated Sugar
1c Vegetable oil
1 tbls Poppy Seeds
Combine onion, mustard, sugar, salt, and vinegar in blender and run on high for 30 seconds.
While blender is running drizzle oil in a very thin stream until completely incorporated.
Add poppy seeds last and blend to mix. Season with salt and more vinegar if needed.
I used this dressing with a really simple salad of baby kale, sliced radishes, shaved fennel, and diced honey-crisp apples. I have a few notes I will offer at the end of my recipes explaining why I did what I did. First, it’s important to differentiate between the oils you use. They have very different characteristics from each other so it DOES make a difference. Vegetable oil is great for vinaigrette’s with more subtle flavors because it is relatively flavorless, that way you can taste what you’re adding to the vinaigrette more. Second, I used a blender because it is by far the fastest, most efficient way of making vinaigrette. A food processor may work as well, but you have to add just a little oil at a time, working in batches.