Salad dressings are basically comprised of the same three elements: oil, acid and flavor. Some use olive oil for a distinctive oil taste. Others use mayonnaise for a creamy texture. There are dressings that use citrus for its acid component and others that use wine or balsamic vinegar for its characteristic acidic kick.
This dressing adds another dimension to these elements that makes it delicious and oh, so memorable. Poppy seeds add color to this dressing, but more importantly, they add a pop-in-your-mouth texture that is unforgettable.
I prepared this lemon poppy dressing last week for the salad bar at our Purim seuda. I have used it to add flavor and pizzazz to so much else since. I have drizzled some on grilled chicken, salads and baked salmon.
It is simple. It is delicious. It is beautiful. And, it is so versatile.
set of 16 oz wide-mouth squirt bottles
1/2 cup lemon juice or juice of 4 lemons
1 tablespoon mustard
1/2 teaspoon salt
2 tablespoons mayonaaise
1 tablespoon poppy seeds
1/2 cup oil
Using an s-blade in the food processor, combine all ingredients, saving oil for last. With machine running, slowly drizzle in oil and process until combined and smooth. Carefully decant into squeeze bottle.
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