Poppy Seed Dressing

  • Serves

    makes about 2 cups


Popularized by Texas cookbook author Helen Corbitt in the 1950s, this sweet-tart vinaigrette, enriched with poppy seeds, is perfect for a salad of butter lettuce. This recipe first appeared in our April 2012 issue along with Gabriella Gershenson's story Flower Power.


  • 2 Tbsp. poppy seeds
  • 12 cup sugar
  • 13 cup white wine vinegar
  • 2 tsp. dry mustard powder
  • 2 tsp. kosher salt
  • 1 tsp. freshly ground black pepper
  • 1 small yellow onion, finely grated, juice reserved
  • 34 cup canola oil
  • 14 cup olive oil


Step 1

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

Continue to Next Story

Want more SAVEUR?

Get our favorite recipes, stories, and more delivered to your inbox.