Try this Lemon Poppyseed Dressing recipe, or contribute your own.
- Carbohydrate 4.65607010669646 g
- Cholesterol 0 mg
- Fat 108.606623406226 g
- Fiber 0.586429392150831 g
- Protein 0.509335478918732 g
- Saturated Fat 14.9819192453175 g
- Serving Size 1 1 recipe (156g)
- Sodium 3.22876192208429 mg
- Sugar 4.06964071454563 g
- Trans Fat 2.9647328698257 g
- Calories 975 calories
Step-by-step
- Add all ingredients into a small bowl, and whisk until thoroughly blended.
- Season with salt and pepper if necessary*.
- Store in refrigerator until ready to use.
Bright yellow oil suspended with dark botanical flecks coats greens with a sharp, citrus-forward tang backed by mild onion bite. Emulsions built without eggs rely entirely on mechanical force to force oil and acid into temporary suspension. Whisking extra-virgin olive oil into freshly squeezed lemon juice creates micro-droplets that eventually separate without agitation. Adding Dijon mustard introduces natural mucilage and proteins that act as a stabilizing surfactant. Granulated sugar cuts the high acidity of citrus juice without adding competing flavors.
Poppy seeds originate from the opium poppy pod, harvested exclusively after the flower petals fall and the seeds dry inside the seedhead. Culinary seeds contain no narcotic alkaloids and provide a distinct crunch against tender salad leaves. Dried tarragon contributes subtle anise notes that complement the sharp sulfur compounds found in minced red onion. Grated lemon peel supplies essential volatile oils concentrated in the flavedo, which dissolve readily into the surrounding lipids.
Over-processing remains the primary error when cooks attempt this style of vinaigrette in mechanical blenders. High-speed blades shear the poppy seeds into grey dust and introduce excess air, turning the bright yellow mixture into a pale, cloudy emulsion. Manual whisking preserves both the visual integrity of the individual seeds and the golden hue of extra-virgin olive oil. Mincing the red onion finely prevents large pieces from dominating individual bites of dressed greens.
Chilling the dressing for thirty minutes before service allows the dried tarragon to rehydrate and infuse its herbal qualities into the oil phase. Store the finished mixture in a sealed glass jar for up to four days in the refrigerator. Olive oil solidifies below 40 degrees Fahrenheit, so temper the jar at room temperature for fifteen minutes before tossing greens. Whisk vigorously immediately prior to serving to re-establish the temporary emulsion.
