14.9.12

POPPY SEED SALAD DRESSING

I made this salad dressing the other day. At first I found its sweetness way too much for my liking and the flavour was rather raw and undeveloped. But after a couple of hours sitting on the counter it mellowed into a rather pleasant salad dressing. Still, for my palate less sugar is better so I reduced the half cup to one third of a cup and for the same reason I put less onion into the second mixture. This is something you have to experiment with, but keep in mind that we consume salad dressing with a salad and not on it’s own. I made it the old fashioned way, whisked up with a balloon whisk. Adapted from Food. People.Want.

POPPY SEED SALAD DRESSING
1/3 cup sugar
1 tsp French mustard
1 tsp salt
1/2 cup olive oil
1/2 cup vegetable oil
1/3 cup white wine vinegar
1/8 cup finely grated red onion
1-1/2 tsp poppy seeds

• Pour the olive and vegetable oil into a measuring cup and set it aside.
• Add the sugar, mustard, red onion and salt to the jar of a blender.
• Pour in the vinegar and blend on high until the sugar is thoroughly dissolved.
• With the motor still running, remove the lid from the blender and pour in the combined oils in a steady stream until emulsified.
• Pour the dressing into sterilized jar, add the poppy seeds and shake to combine.
• Seal the jar and refrigerate until use.
• Makes about 2 cups

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It began with posting a few recipes on line for the family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized the recipes into an on-line cookbook. On top of the page click on "ZSUZSA'S COOKBOOK". From there click on any of the chapters to access the recipes. For the archive just scroll to the bottom of the page. I am not profiting from my blog, so visitors are not harassed with advertising or flashy gadgets. The recipes are not broken up with photos at every step. Where needed the photos are placed following the recipe. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. Happy cooking!