Friday, September 2, 2011

Poppy-Seed Dressing

This salad dressing is soooo good on fruit salads, spinach salad with purple onion, hard cooked egg, crisp  crumbled bacon and GF croutons sauted  in butter and garlic.


  • 1 egg
  • 1/4 cup granulated superfine sugar
  • 1 Tablespoon prepared Dijon style mustard
  • 2/3 cup red wine vinegar
  • 1/2 teaspoon sea salt
  • 3 tablespoons grated fresh yellow onion plus any juice from the grating
  • 2 cups corn oil (or oil of choice)
  • 3 tablespoons poppy seeds


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

    * About 1 quart

Source: The Silver Palate Cookbook


  1. Olinda, Funny that I have always loved poppyseed dressing but never make it myself. Maybe I never had a good recipe;) until now.
    By the way, I've been meaning to ask if you ever use nutritional yeast in your cooking? I haven't done much with it other than sprinkle it over buttered popcorn. But is gives that wonderful cheesy taste, yet is gluten-free. Just a thought:)

  2. Erin,
    I haven't used nutritional yeast in cooking as yet. I really need to read up on it and experiment. I probably haven't used it because I sometimes have stomache problems with regular yeast. I don't know if they are similar but I need to give it a try. Thanks for the tip!

    Oh, and everything in the Silver Palate Cookbook that I have tried has come out great. The story is, a couple of Jewish girls got together and put the book out. I have had it for years. Thus the kosher stuff inside. YUMMO.