Poppyseed Dressing is so much more than just a creamy dressing with poppyseed in it. The poppyseeds ada a beautiful nutty aroma, and can take an otherwise humble salad to new heights!
Author: Nagi | RecipeTin Eats
1eschalot / French shallot("shallot" in the US i.e. the small onions), finely chopped
1/4cupwhite wine vinegar
1/2tspmustard powder(or 1 tsp mild English mustard, not hot)
1tbspmayonnaise(can omit, makes it creamier)
1/2cupolive oil or grapeseed oil
Place ingredients in a jar. Shake very well. Adjust salt and pepper to taste. Store in the fridge for up to 2 weeks.
1. My favourite is to use it for Strawberry Salad: Baby spinach, sliced strawberry, feta and toasted nuts, as pictured in the post. 2. I find it too rich for just plain delicate leafy greens (Balsamic, French and Italian are perfect for plain green leaves), so tend to use it for salads with more than just leafy greens, like roasted vegetables. I also love it with salads with apple in it - for some reason, I feel like poppyseed dressing and apple is a perfect match!