My Recipe Box

Lemon Poppyseed Dressing

RATE IT

Yields about 1 cup.

  • To learn more, read:
    Salad for Dinner
  • by Abigail Johnson Dodge 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 (g): 11; Fat Calories (kcal): 100; Saturated Fat (g): 1; Protein (g): 0; Monounsaturated Fat (g): 6; Carbohydrates (g): 0; Polyunsaturated Fat (g): 3; Sodium (mg): 90; Cholesterol (mg): 5; Fiber (g): 0;

header

MEET THE CHEFS FROM SEASON ONE

Cookbooks, DVDs & More