Ingredients
3/4 cups Sugar
1 teaspoon Dry Mustard
1 teaspoon Salt
1 cup Vegetable Oil, Canola Or Your Preference
1 Tablespoon Poppy Seeds
1 head Romaine Lettuce
Method
Sources
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Recipe1M+
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Sharp Dijon — vinaigrettes, pan sauces, emulsifying agent
Visible mustard seeds — sausage, vinaigrettes, cheese boards
Enameled cast iron saucier — risotto, polenta, cream sauces
Small enameled saucepan — warming sauces, melting butter, reheating
Italian pasta organized by shape — which sauce belongs with which pasta
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Sharp Dijon — vinaigrettes, pan sauces, emulsifying agent
Visible mustard seeds — sausage, vinaigrettes, cheese boards
Enameled cast iron saucier — risotto, polenta, cream sauces
Small enameled saucepan — warming sauces, melting butter, reheating
Italian pasta organized by shape — which sauce belongs with which pasta
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wash, pat dry and prepare salad fixings. salad dressing can be made ahead and refrigerated or can be used at room temperature right after preparing. mix sugar, mustard, salt and vineger with a whisk or in a blender or mixer. gradually add oil while mixing, until dressing develops a creamy consistency. add poppy seeds and blend till dispersed well. this salad is also good with pieces of fried or grilled chicken, and we also make a meal of it by adding only lettuce to cubed ham, diced boiled eggs and cubes of cheddar cheese. its wonderful and the recipe is very versatile. when refrigerating the dressing, it tends to separate. so re-blend before serving again. i would imagine this will hold up in the refrigerator nicely for several days, but i wouldnt know. its usually gone with the first meal! enjoy!