Food: Make summer salad dressing |

Food: Make summer salad dressing

Arica Davis
Tribune Food Columnist

Lemon Poppy Seed Vinaigrette is by far my favorite salad dressing of the summer. It goes well with just about any salad combination; I recommend tossing the salad with mixed greens, strawberries, pecans, shaved shallots, goat cheese, and a little grilled chicken — yum!


It makes 1 1/2 cups.


1/4 cup sugar

Zest from 1 Meyer lemon

4 Meyer lemons, juiced

1 small shallot

1/2 cup white wine vinegar

2 tsp. Dijon mustard

1 tsp. salt & pepper

3/4 cup olive oil

1 tbs. poppy seeds


Mix ingredients in a food processor, with the exception of the olive oil and poppy seeds. Pulse until smooth while slowly pouring in olive oil. Once smooth add poppy seeds. Place in a large mason jar or airtight container and store in the fridge until ready to use. Give the dressing a stir or shake before serving. Use within one week

Chef Arica Davis is owner/operator of Yummy Fixins, Personal Chef Services and Pasta Parties. Visit or call 530-539-4504 to book your next dinner party.