Poppy Seed Dressing

I have always enjoyed when someone makes a salad with a good poppy seed dressing. I found this recipe years ago in a Saveur magazine and have kept it in my recipe file for years.

The note on the recipe says: Popularized by Texas cookbook author Helen Corbitt in the 1950’s, this sweet-tart vinaigrette. enriched with poppy seed, is perfect for a salad of butter lettuce. 

Makes about 2 cups

Ingredients:

2 Tablespoons poppy seeds
1/2 cup granulated sugar
1/3 cup white wine vinegar
2 teaspoons dry mustard 
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 small yellow onion, finely grated, juice reserved
1/4 cup canola oil
1/4 cup olive oil

Directions:

Heat a 2 quart saucepan over medium-high heat. Add poppy seeds and cook, swirling in the 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. 

Recipe from: Saveur 2012