Poppy Seed Salad Dressing, circa 1974
I never said it was pretty
This is a seriously vintage, old school recipe that your Grandmother knew how to make by heart. This is the Sonny & Cher Show of salad dressings — zesty and full of contradictions. There is a reason this dressing is a perennial favorite, it is delicious — a little bit tangy and a little bit sweet. It is the ideal compliment to the Sundance Salad or toss with fresh spinach, sliced fresh strawberries and avocado, perfection! Fun fact: Poppy seeds, because of their opiate properties are illegal in Singapore! And you thought it was just chewing gum...
Ingredients:
- 1/3 cup sugar
- 1/4 cup cider vinegar
- 3/4 cup of olive oil
- 1 teaspoon kosher salt
- 3 teaspoons minced onions
- 2 tablespoons poppy seeds
- 2 tablespoons mayonnaise
Directions:
Pour the vinegar into a jar with a tight fitting top*, add the sugar and shake until the sugar is dissolved. Add the rest of the ingredients, replace top and shake, Voila! Keeps in the fridge for 2+ weeks.
Keep chopping those onions till they are teeny-tiny, singing a song a là Dana Carvey helps.
...or in this case, onions.
*Use a Ball jar rather than a clamp jar so you can microwave the dressing, ever so slightly to melt the olive oil which will have solidified in the fridge. I usually start at 1 minute a 20% power.
