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Lemon Poppyseed Dressing

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Yields about 1 cup.

  • To learn more, read:
    Salad for Dinner
  • by from Fine Cooking
    Issue 51

Salad dressings are tart, of course, so the best way to taste them is to dip a lettuce leaf in the dressing.

  • Juice of 1 lemon (about 1/4 cup)
  • 2 Tbs. heavy cream
  • 1 tsp. poppyseeds
  • 1 tsp. minced shallots
  • 1/2 tsp. finely grated lemon zest
  • 3/4 tsp. kosher salt; more to taste
  • About 5 grinds black pepper; more to taste
  • 3/4 cup canola oil

In a small bowl, whisk together the lemon juice, cream, poppyseeds, shallots, lemon zest, salt, and pepper. Whisking constantly, add the oil in a slow, steady stream until completely incorporated. Adjust the seasonings to taste.

nutrition information (per serving):
Size : per Tbs., Calories (kcal): 100, Fat (kcal): 11, Fat Calories (g): 100, Saturated Fat (g): 1, Protein (g): 0, Monounsaturated Fat (g): 6, Carbohydrates (mg): 0, Polyunsaturated Fat (mg): 3, Sodium (g): 90, Cholesterol (g): 5, Fiber (g): 0,

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