Julee Rosso, Sheila Lukins

Poppy-Seed Dressing

Preparation info
  • About

    1 quart

    • Difficulty

      Easy

Appears in

#42The Silver Palate Cookbook
The Silver Palate Cookbook

By Julee Rosso and Sheila Lukins

Published 1982

  • About

Tart dressings are more stylish now, but this one still seems good to us, particularly on a spinach salad with rings of red onion, sliced hard-cooked egg, crumbled crisp bacon, and homemade croutons sautéed in butter with garlic.

Ingredients

  • 1 egg
  • ¼ cup sugar
  • 1 tablespoon Dijon mustard

Method

  1. Combine the egg, sugar, mustard, vinegar, salt, and grated onion and juice in a food processor. Process for 1 minute.
  2. With the motor running, pour in the oil in a slow steady stream. When all the oil is incorporated, shut off the motor, taste, and correct the seasoning.
  3. Transfer the mixture to a bowl, stir in the poppy seeds, and refrigerate, covered,