Brighten up your salads with this striking baies roses salad dressing — a modern twist on classic poppyseed dressing. This pink-flecked vinaigrette features tangy Champagne vinegar, lemon zest, and the subtle citrus-pepper notes of baies roses, with just a hint of ajwain for herbal complexity. Perfect for leafy greens, fruit salads, or crunchy slaws, this vibrant dressing delivers both beauty and bold flavor to your table. Try substituting Cinnamon Bird for a seasonal variation.
A lively, lightly sweet salad dressing that is as pretty as it is tasty. Think 'poppyseed dressing with attitude.' Try it on tender lettuces, sliced oranges, or a crunchy apple, celery and nut salad.
Ingredients
¾ cup neutral-tasting oil, such as canola or avocado
Put all the ingredients, except the baies roses and ajwain, into a blender — whiz until emulsified. (Alternately, emulsify using a immersion blender.) Stir in the ajwain and baies roses. Taste for salt and acidity and adjust if needed.
Recipe Note
Note: You can change things up by making this recipe with Cinnamon Bird, our seasonal blend made in collaboration with chef Josh Lewin, instead of the baies roses and ajwain seed listed below. (Use 1 heaping tablespoon of Cinnamon Bird and omit the ajwain.)
*Celery seed may be substituted for ajwain.
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