My daughter was nuts about Poppy Seed dressing when she was young; I was horrified by the additives! (Funny, I wasn’t so alarmed by the sugar!) I started making this wonderful dressing, based on something my mother had given me.
Best of all, this is a dressing that can go on any number of items. (It’s easy, too! Shhhh…keep that a secret.) With a substantial tang and a thick sweetness, this dressing can be used for savory or sweet items. Yep, the same dressing. Vary it by changing up the seeds: use poppy seeds, celery seeds or caraway, depending on what you’d like to drizzle this over.
If you’re making a Vinegar Based Slaw, red or green, use caraway for a stronger flavor, celery for a milder one. This is the slaw you want to use with pulled pork – a good, old-fashioned vinegar based slaw. Bonus: cole-slaw like this holds up better when refrigeration isn’t available, like at a picnic or tailgating event.
If you’d like a simple green salad, poppy seeds are the way to go! This is wonderful with gourmet lettuce (particularly butter), spinach and even fancies up an ice-berg salad. It seems to go particularly well with salads that contain spring or summer fruits.
Which brings us to fruit salad – drizzle a little of this (the poppy seed version) over blueberries, strawberries or a mix of almost any fruit that comes to mind. The dressing plays so well with the sweet/sour flavor of fruit – it’s a marriage made in heaven.
This is a fun dressing to make. Add the ingredients to a blender in the order listed, drizzle in the oil and you’ll see it thicken up like magic. I still breathe a little sigh as I hear the “catch” in the blender when the oil is about half of the way in and the dressing thickens. This dressing also holds the emulsion well for weeks in the fridge.
Old-Fashioned Poppyseed or Cole-Slaw Dressing
- 1/4 cup of lemon juice (fresh or bottled)
- 2 tablespoons vinegar (try white for poppy seed, apple cider for celery)
- 1/2 cup sugar
- 1/2 teaspoon salt
- 1 tablespoon dry mustard
- 1/2 cup light olive or canola oil
- 1 to 1 1/2 teaspoon celery, poppy or caraway seeds
Place the first five ingredients in a blender in the order listed. Pulse and blend until smooth. (May need to stop and stir up from bottom.)
Slowly, through the top of the blender, drizzle in the oil and blend until emulsified.
Stir seeds in by hand. Refrigerate. The mixture will become slightly thicker when chilled. Makes about a cup.
from the kitchen of www.frugalhausfrau.com