Lemon Pepper Poppy Seed Salad Dressing over a Spring Mix, exclusively Skirt in the Kitchen
This is the way I want my poppy seed salad dressing– having no measurements, just adding ingredients of what I want to shake in a sealed jar to blend thoroughly, then adding more of something in the dressing that I want more of– like more white wine vinegar because that’s usually my case. I like more wang (sour) than anything sweet. It’s a fact that people who drink their coffee black and strong, without sugar and cream, prefer foods that have that wang-bitter edge even when it’s just a hint of it. I think we enjoy the natural flavors, the true taste, if that is not biased in any way!
This is what I put in a quart-size jar for this dressing: Dry AND wet mustard– the spicy (or regular) mustard from the refrigerator as well as the Coleman’s brand of dry (powder form)… just a little bit of honey and sugar (both)… oil that I have on hand; preferably, olive or canola… white wine vinegar, lots and lots of it… lemon pepper… chile habanero sauce, the green stuff… and a lot of poppy seeds.
Lastly, I thinly slice a good amount of y e l l o w onion pieces into slivers, like it’s shaved from the onion bulb. When cut very thin, to an extreme, the dressing soaks in better. Sometimes I get a few ends and pieces that are left over from an onion from a previous meal that don’t get shaved or thinly sliced but I still use them instead of tossing them (wasting something that is still good). I stir the onion bits into the dressing and allow to chill and marinate in the refrigerator with a minced clove of garlic. It gets another good shake right before spooning from the jar the yellow onion with its black specks and gold liquid of seasonings; ready to top over healthy bright green and purple leaves. The onion is a major part of the salad when I drizzle it over mixed greens such as baby spinach, baby lettuce, baby greens, and radiccio.
This is one of my very favorite salads.
— Susan Nuyt, Skirt in the Kitchen
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