Lemon Poppy Seed Dressing

This vibrant Lemon Poppy Seed Dressing is tart, sweet and a little crunchy, perfect for summer salads, grain bowls or drizzled over veggies and fruit platters.

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Course: Condiment, Sauces

Cuisine: Western

Diet: lemon, olive oil, poppy seeds

Prep Time: 5

Total Time: 5

Servings: cup

Author: Eff | Food Daydreaming

Equipment

Ingredients

½ cup extra virgin olive oil
1 lemon, juice and zest
½ teaspoon sea salt
1 teaspoon Dijon mustard
1 tablespoon honey
1 ½ tablespoons poppy seeds

Instructions

Mason jar method: Add all the ingredients to a jar with a lid and shake vigorously for a few minutes until the dressing has emulsified. Taste and adjust the honey or salt, if needed.
½ cup extra virgin olive oil, 1 lemon, ½ teaspoon sea salt, 1 teaspoon Dijon mustard, 1 tablespoon honey, 1 ½ tablespoons poppy seeds
Immersion blender method: Add all the ingredients to a jar and blend in quick bursts using in immersion blender, making sure to not completely blend the poppy seeds. Taste and adjust the honey or salt, if needed. Creates a creamier dressing.
Whisk method: In a bowl add the lemon juice and zest, sea salt, Dijon mustard and honey. Slowly drizzle in the olive oil as you start to whisk. Keep whisking until the dressing emulsifies. Stir in the poppy seeds. Taste and adjust the honey or salt, if needed.

Cook along with me

Notes

• This lemon poppy seed dressing keeps well in the fridge for up to 5 days in a sealed jar.

• For a dressing with more bite, add a finely chopped shallot.

• Add a tablespoon of sour cream or crème fraiche for a luxuriously creamier version.

• Substitute the honey with maple syrup for a vegan-friendly dressing.

• Find lemons too tart? Try swapping it for freshly squeezed orange juice.

Did you make this recipe?Mention @food_daydreaming or tag #fooddaydreaming on instagram. I love seeing what you all come up with!

Nutrition