Page number 47 of my Helen Corbitt cookbook is stained and covered with jottings. This is the page with the recipe for poppy seed dressing. It belonged to my parents (evident from both my mother's and father's handwriting), I guess he got it in the divorce. It was among my Dad's cherished belonging's, and when he passed away, I grabbed it. Oh, I do have a copy of my own but there is something about using his copy, with all of his hand written notes that makes me feel a connection to him still. I grew up in Texas and during my life at home with my parents, we had poppy seed dressing in the refrigerator all summer long. It goes together in minutes and is simply divine on summer fruit. It pairs especially well with Texas grapefruit with avocados but I like it on melons, berries and stone fruit too. Don't let the color put you off...it looks wonderful on the fruit and as my friend Gail says, “there are not that many grey foods.” Thank God!
Poppy Seed Dressing (modified from the original)
1 1/2 c sugar
2 t dry mustard
2 t kosher salt
2/3 c apple cider vinegar
3 T onion juice (1/2 of a medium yellow onion, puréed in a blender and strained)
2 c Wesson oil (Helen's fave), do not use olive oil
3 T poppy seeds
In a blender jar, mix sugar, mustard, salt and vinegar. Add the onion juice and then the oil, in a steady stream until thick and emulsified. Add poppy seeds and pulse a few times to mix. Store in the refrigerator for up to 3 weeks. Makes 4 cups.
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