A variant of Poppyseed Dressing, this one uses a small amount of cream to give a silky texture. This dressing goes well with assertive flavors such as the salad of Mustard Greens and Roasted Red Beets. The sweetness of the orange and the small amount of cream tames ands contrasts nicely with the sharpness of the mustard and earthiness of the beets. If you don’t have poppyseeds, the dressing is still good without them. You could try a little celery seed (just a little!) or some powdered coriander seed.
INGREDIENTS:
2 tablespoons orange juice ¼ cups white wine or champagne vinegar ½ tablespoon minced shallot 1½ tablespoons sugar or agave syrup (or to taste) 1 tablespoon Dijon style mustard ¾ cup grapeseed oil or other neutral flavored oil ¼ cup heavy whipping cream Salt and white pepper to taste 1 tablespoon poppyseeds
METHOD:
Add the acids (orange juice and vinegar), then add the shallot, salt and pepper. Allow the flavors to marry for 10 minutes.
Add the 1 tablespoon sugar and whisk until dissolved.
Add the mustard and whisk until thoroughly blended.
Add the oil in a thin steady stream to emulsify.
Whisk in the cream in a steady stream until just emulsified.
Taste for sweetness. If the dressing seems to need more sweetness, add the rest of the sweetener and whisk in.
In a mortar or bowl, lightly bruise the poppyseeds to release the oils (this helps to flavor the dressing).
Add the poppyseeds and mix well, then whisk until the cream thickens a little.
Dressing is ready. Store in refrigerator for up to 4 days.
Blender Version:
Add the first six ingredients. Whiz to mix well, then on medium, add the oil in a slow steady stream to emulsify. Add the poppyseeds and whiz another 15 seconds. With the motor on low, stream in the cream, then turn on high for 10 to 20 seconds to thicken cream a little.
Chef’s Notes:
Instead of poppyseeds, you could use ½ tablespoon coriander seed for an interesting change, or ½ teaspoon of celery seed for a “same but different” quality to the dressing. Be careful with celery seed as they can be very pungent. The celery seed version would be great on a salad centered around cabbage.
Yield: Around 1½ cups
Source: Chef Andrew E Cohen
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Pan-toasting poppy or coriander seeds first, then letting them cool before adding to the dressing, yields a delicious, slightly crunchy result.
Thanks very much for growing the food and showing how to use it!