This classic poppy seed dressing is a silky, sweet-tart vinaigrette that adds sparkle to any salad. It’s especially delicious on spinach salads, coleslaw, or fruit salads — and pairs beautifully with berries, citrus, or crisp apples. The honey and Dijon mustard bring depth and balance, while the poppy seeds add a delicate crunch. Once you try this homemade version, you’ll never go back to store-bought.
INGREDIENTS:
1 large egg
1/4 cup honey
1 tablespoon Dijon mustard
2/3 cup red wine vinegar
1/2 teaspoon salt
3 tablespoons yellow onion grated, plus juice
1 cup olive oil
1 cup vegetable oil
3 tablespoons poppy seeds
1 pinch white pepper
METHOD:
In a food processor or blender, combine the egg, honey, mustard, vinegar, salt, and grated onion (along with any onion juice). Process for 1 minute until smooth.
With the motor running, slowly drizzle in the oils in a steady stream to form a thick, creamy emulsion.
Stop the motor and add white pepper. Taste and adjust seasoning — it should be lightly sweet with a pleasant tang.
Add the poppy seeds and pulse just until evenly distributed.
Transfer to a jar or bottle and refrigerate for at least 30 minutes before serving to allow flavors to meld. Shake well before each use.
