The Sensitive Kitchen

Thursday, February 16, 2012

Lemon Poppy-Seed Dressing

I brought this easy dressing to a potluck tonight and received several requests for the recipe. People, I was out of poppy seeds and they still liked it! The trick is to use fresh local lemons in season - the flavor just isn't the same with grocery store citrus. In the off season, try substituting white balsamic vinegar for a different but still tasty spin.

I usually pair this dressing with a simple salad comprised of butter lettuce, strawberries, red onions, Persian cucumbers and Israeli feta. It's also good with roasted yellow beets, Marcona almonds and goat cheese.

1 smallish lemon
1 1/2 Tbsp honey, to taste
1/4 tsp dry mustard
salt and pepper
3 Tbsp olive oil
2 tsp poppy seeds

Juice the lemon, passing juice through a coarse strainer to remove seeds and pips. Add honey; stir with a fork to blend. Stir in mustard (this helps emulsify the dressing), salt and pepper. Add olive oil in a thin stream, stirring furiously until dressing comes together. Add poppy seeds. Remove to a glass jar and cart to your potluck.

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