Poppy Seed Dressing This poppy seed dressing (from Saveur via the cookbook author Helen Corbitt) is one of the best I have ever had and it goes well with everything from peaches and strawberries, to salads to pea pods. I made the following changes to the original recipe. I substituted the grated onion for 1 tsp of powdered onion, since I did not see myself grating an onion by hand (do not grate with a food processor, the onion and juice will be bitter). I figured this would also give the dressing greater shelf-life. I also skipped the canola oil and went with all olive oil, but I don’t think it makes a big difference here. Do not omit the onion or the mustard, these are key ingredients. If you want a well-emulsified dressing, you are going to have to make it in a bottle and shake it like the devil. Or you could whisk it. Even if you don’t do either, the dressing will taste divine. MAKES ABOUT 2 CUPS
2 tbsp. poppy seeds
1/2 cup sugar
1/3 cup white wine vinegar
2 tsp. dry mustard powder
2 tsp. kosher salt (Diamond Crystal. Adjust to taste for all other salts).
1 tsp. freshly ground black pepper
1 tsp powdered onion (the original recipe calls for 1 small yellow onion, finely grated, juice reserved)
3/4 cup canola oil
1/4 cup olive oil
Method: 1. Lightly toast the poppy seeds, swirling pan constantly, about 3 minutes. Add sugar, vinegar, mustard, salt, pepper, and onion powder, and cook, stirring constantly, until sugar dissolves and mixture begins to simmer. Remove from heat and transfer to a blender. Add oil, and blend until smooth. Keep refrigerated. I have no idea how long it will last in the fridge, but I have been using it for 3 weeks.
2 tbs. oil
Poppy seed dressing
1. Heat 2 tbs of oil in a heavy (cast-iron) pan.
2. Add the pea pods in one layer to the pan.
3. Wait to stir for a couple of min till one side develops flecks of brown.
4. Now turn over and cook for a few minutes till browned to your liking.
5. Remove from heat and add the desired amount dressing. Adjust the salt to your taste.