Poppy seed vinaigrette
- July 2006
- Serves 4
- Ready in 10 minutes
There’s no excuse for eating a dull, undressed salad. Whizz up this salad dressing recipe to liven up that rocket or watercress. It’s got a touch of mustard in, for a little kick.
- 1 tbsp poppy seeds
- ¼ tsp Dijon mustard
- 1 tbsp balsamic vinegar
- 3 tbsp olive oil
- ½ small shallot, finely chopped
- Dry-fry the poppy seeds in a non-stick pan over a high heat for 1 minute, until lightly toasted.
- In a small bowl, whisk the mustard and balsamic vinegar. Gradually whisk in the olive oil. Stir in the seeds and shallot.
Rate & review
Or, how about...?
Subscribe to our magazine
Food lovers, treat yourself this Christmas... Enjoy 12 months of magazines for £29.99 – just £2.50 an issue.Subscribe
Unleash your inner chef
Looking for inspiration? Receive the latest recipes with our newsletter