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Chef-Scott-Picnic-Recipes-Spinach-Salad
Spinach Salad with Poppy Seed Dressing
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Makes 12 servings
Ingredients:
Poppy Seed Dressing:
2/3 cup orange juice
2 tablespoons honey
2 tablespoons tarragon vinegar
2 tablespoons poppy seeds
3 large egg yolks, room temperature
2 tablespoons Dijon mustard
2 tablespoons minced onion
2 cups vegetable oil
salt to taste
Salad:
two 6 ounce packages fresh baby spinach
1 bunch red radishes, washed and thinly sliced
1 medium red onion, thinly sliced
Preparation:
Make the Dressing:
Step 1, combine the orange juice, honey and vinegar in a small saucepan, add the poppy seeds and heat just until the liquid begins to simmer.
Step 2, combine the egg yolks, mustard and minced onion in a blender; pulse to pur�e. Turn the blender speed to low and add the warm liquid; then slowly add in the oil in a steady stream until emulsified and creamy. Add salt to taste, then transfer to a jar with a tight-fitting lid and refrigerate.
Assemble the Salad:
Wash and gently dry the spinach leaves; remove any tough stems. Toss the spinach with the radishes and onion slices. Serve the dressing on the side or toss with the salad just prior to serving.