SUMMER FRUIT SALAD WITH POPPY SEED DRESSING (for six)
1 pint strawberries, washed and sliced
2 Granny Smith apples, peeled and sliced
2 or 3 firm-ripe purple plums, washed and cut into thin wedges
2 firm-ripe nectarines, washed and cut into thin wedges
1 cup seedless grapes, halved
For the poppy seed dressing (1-3/4 cups):
½ cup white wine vinegar
1/3 cup water
¼ cup sugar
2 teaspoons salt
freshly ground black pepper to taste
1 teaspoon English-style dry mustard
1 garlic clove, minced
1 tablespoon poppy seeds
1 tablespoon celery seeds
1 cup olive oil
- In a bowl whisk together the vinegar, 1/3 cup water, sugar, salt, mustard, garlic, poppy seeds, celery seeds and pepper to taste, whisking until sugar is dissolved. Add the oil in a slow stream,whisking, and whisk the dressing until it is emulsified.
- Chill the dressing, covered, for 3 hours and whisk it well to recombine it before using. (This is more vinaigrette than you will need for this salad. Refrigerate the remainder, covered, for later use).
- Assemble the fruits in a large bowl, add enough vinaigrette to coat lightly, and toss.
NOTE: This dressing is also good on iceberg or romaine lettuce.
from Gourmet Magazine, January, 1991