And, it was a quick meal that allowed me time to read my 300+ e-mails that awaited me when I finally got back into my "mailbox" early this afternoon. I was so elated that I almost read the ones with the fantastic offers. The ones that said: "Purchase this Rolex for just $19.99!!!!!". Please let me know if you'd like me to forward that one to you.
Today, I am linking to Foodie Friday.
Here's my recipe for poppyseed dressing:
Poppy Seed Dressing
1/3 cup superfine sugar
1/2 cup white balsamic vinegar
1 tsp Fleur de Sel (or Morton's)
1 tsp Dijon mustard
1 Tbsp minced onion
1 cup vegetable oil
1 Tbsp poppy seeds
Place the first five ingredients into a food processor and pulse a few times to mix. With the processor running, slowly drizzle in the oil. Turn the processor off and add the poppy seeds. Pulse a few times to mix. Refrigerate, bringing to room temperature before using. The dressing keeps in the refrigerator for up to two weeks.
Citrus Supreme Salad
For the two of us, I used I ruby red grapefruit, two naval oranges, a handful of green grapes and a green leaf lettuce.
To make the supremes, use a well sharpened knife and cut off the peel and all the white pith from the grapefruit and the oranges. There's a good tutorial at All Recipes. Holding the fruit over a bowl, cut the sections away between the membrane. Juices will be caught in the bowl and that's good.
Just before serving, add the poppy seed dressing to taste and toss with the juices, the fruit and the lettuce. I use a slotted spoon for putting the salad into bowls but serving all the juices and dressing is quite delicious as well.