Sunday, June 19, 2011

Poppy Seed Dressing

Hey! All you 21st Century food snobs! (Me included) Salad dressing with sugar in it is good. Not necessarily good for you, but tasty. I cut back on the sugar in this a little. If you follow the recipe, it contains 1/2 cup of sugar and 1/3 cup honey. Which is a lot of sweetener. I cut the sugar in half. What you have is a sweeter oil and vinegar dressing.
The note at the end of the recipe, which usually tells you where you might have been able to buy the ingredients should you have lived in New York City in the 1970s, this time said "Mrs. Linz uses the poppy seed dressing for orange, grapefruit and endive salad." Well, thought I, if it's good enough for the unknown Mrs. Linz of Connecticut, we ought to try it. So we had orange, grapefruit and endive salad which everyone seemed to like. Hey, hey, Mrs. Linz. Are you still out there in Connecticut?
There are various Internet recipes for orange, grapefruit and endive salad. I think we had two grapefruits and 4 oranges for 9 people, plus purple onion strips and, of course, endive. Just kind of do whatever you think best here.

Poppy Seed Dressing

1/2 cup sugar
1 teaspoon dry mustard
1 teaspoon paprika
1/4 teaspoon salt
5 tablespoons tarragon vinegar
1/3 cup honey
1 tablespoon lemon juice
2 tablespoons onion juice or finely grated onion
1 cup vegetable oil (not olive oil)
1 tablespoon poppy seeds

1. Mix together the sugar, mustard, paprika, salt and vinegar until sugar dissolves completely.
2. Add the honey, lemon juice and onion juice or onion. Gradually beat in the oil. Chill.
3. Add the poppy seeds just before serving. Makes about one and one half cups.

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