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).
NOTE: Try this dressing on a summer fruit salad or on iceberg or romaine lettuce.