Poppy Seed Dressing

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.

Poppy Seed Dressing Poppy Seed Dressing
Popularized in the 1950s, this sweet-tart vinaigrette, enriched with aromatic poppy seeds, is perfect for a salad of butter lettuce.
Yield: makes about 2 cups

Ingredients

  • 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

Instructions

  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.