Do you want to pamper your taste buds with a wide and piquant spectrum? Then poppy seed salad dressing is for you!
I have one feature. I call it “death wish” This is a special feeling when you want to eat something incredibly tasty this very minute. Most often this happens when I work until late at night, or if I am alone with a child in my arms. That is, I have no way to go to the store.
At such moments, I open the refrigerator, take out everything that is there, and turn on the creative process. Just in one of these “death wish” I wanted to quench my hunger. Thus, I prepared a bright salad and this stunning dressing. Sweet, sour, and pungent flavors shimmer in the tongue and will satisfy even the most fastidious people in food.
By the way, you can use this poppyseed dressing not only for salads but also as a marinade for chicken or meat.
What is poppyseed dressing made of?
- The composition of this dressing includes dry and liquid ingredients.
- Dry: sugar, poppy seeds, salt, ground mustard.
- Liquid: white wine vinegar, olive (or grape) oil, mayonnaise.
- The composition also includes grated shallot.
What does poppy seed salad dressing taste like?
This dressing miraculously combines sour, sweet, and spicy tastes. When I first prepared this dressing, I asked myself in bewilderment: “Will it even be edible?” What was my surprise when I tried the end result! This is by far the most savory salad dressing.
What salad goes with poppy seed dressing?
Of course, you can experiment and try adding such dressing to any salad. Here are some of my favorite salad variations:
- Fresh herbs, dried cherries, feta, onions, and walnuts.
- Arugula, pear, apple, dried cranberries, bacon, pecans, and feta.
- Romano salad, tangerines, chives, almonds.
- Spinach, strawberries, goat cheese, almonds.
- Any fresh greens in these salads are interchangeable.
How to make poppy seed dressing?
- In a bowl, mix sugar with white wine vinegar and mix until sugar is dissolved.
- Add shallot puree, poppy seeds, salt, and ground mustard.
- Pour olive or grape oil.
- Add a spoonful of mayonnaise as desired for a creamy texture.
- Mix everything well and serve with your favorite salad.
How long does homemade poppy seed dressing last?
The shelf life of such a dressing is quite large. When stored properly, it can remain in the refrigerator for 6 to 9 months. Keep this salad dressing in a glass jar with a sealed lid.
Steps by Steps to make Poppy Seed Salad Dressing
- Pour 1/4 cup of sugar into a bowl, add 1/4 cup of white wine vinegar and stir. Stir until sugar is completely dissolved (this is normal if there are a few grains not dissolved)
- Peel the shallot and grate it on the smallest grater (until mashed) on the board or immediately in a bowl.
- Add 1 tbsp. poppy seeds, 1/2 tsp salt, and 1/2 tsp ground mustard and mix.
- Constantly whipping the dressing, pour 1/2 cup of olive or grape oil. Continue to whisk until the dressing is mixed until smooth.
- Add 1-2 tsp mayonnaise for a creamier texture, if desired.
- Stir it properly before serving, as it will delaminate.
How many calories are in poppy seed dressing?
1 teaspoon of dressing holds about 60 kcal. One such spoon is quite enough to season a large bowl of salad.
BAKING TIPS FOR Poppy Seed Salad Dressing
- If you want to make the dressing brighter, richly yellow, add a pinch of ground turmeric.
- During storage, the dressing is stratified. There is nothing to worry about. Just beat the contents of the jar with a fork each time, and then use as directed.
- Store the dressing in the refrigerator in a jar with a lid.
How to Make Poppy Seed Salad Dressing Recipe
- 1/4 cup white wine vinegar (or champagne vinegar)
- 1/4 cup sugar
- 1 small shallot
- 1 to 1 1/2 tablespoons poppy seeds
- 1/2 teaspoon salt
- 1/2 teaspoon ground mustard
- 1-2 teaspoons mayonnaise, optional for a creamier dressing
- 1/2 cup olive oil, grapeseed oil, or a mix.
- Combine sugar and white wine vinegar in a bowl. Stir until sugar is completely dissolved.
- Peel the shallot, grate and add to the bowl.
- Add poppy seeds, salt, ground mustard and mix.
- Beat dressing, pour in olive or grape oil.
- Add mayonnaise if desired. Stir the dressing every time before serving.
- You can beat shallot in a blender until mashed.
- You can spread on ground mustard through a strainer so that lumps do not form. If the lumps still appear, beat the dressing with a whisk or crush the lumps with a spoon on the wall of the bowl.
- Optionally add mayonnaise for a creamier texture. Without mayonnaise, the dressing will be more transparent.