Poppy Seed Vinaigrette Food

POPPYSEED DRESSING

Steps:

• In a blender or food processor, combine sugar, vinegar, salt, mustard and onion and process for 20 seconds. With blender or food processor on high, gradually add oil in a slow, steady stream. Stir in poppy seeds.

POPPY SEED VINAIGRETTE

Steps:

• In a small bowl, whisk together the lemon juice and vinegar. Add the olive oil drop by drop, whisking constantly.
• Season with salt and pepper. Whisk in poppy seeds. The vinaigrette will keep, tightly covered, in the refrigerator for up to 2 days.

POPPY SEED DRESSING

Steps:

• In a small bowl with a whisk, or in a jar with a tight-fitting lid, add the vegetable oil, red wine vinegar, sugar, dried mustard, poppy seeds, and salt to taste (I like 1 teaspoon).
• Stir or shake to combine. Allow the flavors to blend at room temperature while preparing the salad.

POPPY SEED-DIJON VINAIGRETTE RECIPE

Steps:

• Beat all ingredients in small bowl with wire whisk until well blended.
• Serve immediately. Or, cover and store in refrigerator up to 1 week. Use as a dressing for torn salad greens.

POPPY & SESAME SEED VINAIGRETTE

Steps:

• Combine the dry ingredients in a lidded jar and shake.
• Add the wet ingredients and shake.
• Good for one large or two small salads.

GRILLED BEETS WITH BURRATA AND POPPY SEED VINAIGRETTE

Steps:

• Whisk shallot, vinegar, poppy seeds, mustard, and orange zest in a medium bowl. Whisk in vegetable oil, then 2 tablespoons olive oil; season with salt and pepper. Set vinaigrette aside.
• Peel and thinly slice 1 beet; set aside.
• Prepare a grill for medium heat. Toss remaining beets with 2 tablespoons olive oil in a medium bowl; season with salt and pepper. Grill beets, covered, turning occasionally, until tender, 30-35 minutes. Transfer beets to a plate and let cool.
• Meanwhile, toss scallions with remaining 1 tablespoon olive oil; season with salt and pepper. Grill scallions, turning occasionally, until charred, about 2 minutes.
• Using a paper towel, rub skins from beets and cut into bite-size pieces. Toss beets and reserved dressing in a medium bowl. Place cheese on plates or a platter and top with scallions, dressed beets, and reserved beet slices.
• DO AHEAD: Vinaigrette can be made 1 day ahead. Cover and chill. Beets can be grilled and peeled 1 day ahead. Cover and chill. Bring to room temperature before serving.

SESAME AND POPPY SEED VINAIGRETTE

Steps:

• Place the vinegar, sugar, sesame seeds, poppy seeds, onion, Worcestershire sauce, paprika and salt in a blender or food processor.
• Blend until most of the sesame seeds are ground (stop the motor several times and scrape down the sides of the container). Scrape the contents into a small bowl, then whisk in the vegetable oil in a slow, steady stream.