Sherry Sherrill requested a recipe for the poppy-seed dressing that the Village Tavern puts on its spinach salad.
Sherrill called the dressing light and citrusy with "perfect balance."
Mary Grace Viado Howard, the corporate executive chef at Village Tavern, was happy to oblige. This recipe has plenty of sugar, but not quite as much as many other poppy-seed dressings.
Poppy-Seed Dressing
Recipe courtesy of Mary Grace Viado Howard, the corporate executive chef at Village Tavern.
½ cup sugar, granulated
1 tablespoon yellow onion, minced
1½ teaspoons kosher salt
1½ teaspoons poppy seeds
1½ teaspoons dry mustard
6 tablespoons apple-cider vinegar
1 cup canola oil
1. Place all ingredients except the oil in a food processor or blender. Blend until smooth.
2. With the blender running, slowly pour in the oil to create a creamy emulsion.
3. Place in a storage container, cover and refrigerate.
Makes about 1½ cups.
Help
□ Imogene Beshears of Rural Hall is looking for the recipe for the blueberry sour-cream pound cake that she saw in the Culinary Department display at the recent Dixie Classic Fair.
If anyone knows who baked the cake, please help.
Send requests or recipes to Recipe Swap, c/o Michael Hastings, Food Editor, Winston-Salem Journal, P.O. Box 3159, Winston-Salem, NC 27102; or e-mail to mhastings@wsjournal.com. Please include name, address and a daytime telephone number. Previously published recipes are available in the Recipe Database at www.journalnow.com/swap.
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