I've said many times before that homemade salad dressings are well worth the extra (often minimal) effort it takes to make them. And here is yet another dressing to prove my point. This delectable recipe comes from Mark Magleby, both a friend and cook extraordinaire. It's a poppy seedless poppy seed dressing ;-). Whether in a tossed salad, a shrimp salad, or drizzled over avocado and orange slices, this dressing is a huge winner.
1 1/2 cups sugar
1/2 red onion, roughly chopped
2/3 cup red wine vinegar
2 tablespoons Dijon mustard
2 teaspoons salt (add more after tasting)
Fresh ground pepper to taste
2 cups canola or other light oil
Puree onion and sugar together in a food processor. Add remaining ingredients and puree until emulsified. Makes approximately 1 quart.
(adapted from Melba Susannah Robison Allen’s Poppyseed Dressing)