Mustard Caraway Seed Salad Dressing
From lunasea 16 years ago
- - to make
- Serves 8
Over the weekend, I made a big German-inspired feast for visiting friends and was looking for flavors that mimicked the flavors in the Rouladen, Sweet and Sour Red Cabbage, Bavarian Sauerkraut and Potato Dumplings. Read more I ended up making this dressing to go over a simple baby spinach, red onion and tart apple slice (Granny Smith) salad. It worked perfectly. Over the top, I sprinkled homemade croutons made from rye bread, browned in a bit of butter and bacon grease. The idea for the dressing came from Gourmet Magazine, but after I toasted my caraway seeds, I put them in the mortar and pestle to release the flavor even more. Enjoy. See less
Ingredients
- 1 cup water shopping list
- 1/2 cup chopped onion shopping list
- 2 tablespoons Sherry vinegar shopping list
- 1 teaspoon caraway seeds, toasted (I put the toasted seeds in my mortar and pestle to grind lightly and release the flavor even more) shopping list
- 1 teaspoon sugar shopping list
- 3/4 teaspoon dry mustard shopping list
- 1/3 cup olive oil shopping list
How to make it
- Simmer water and onion in a small saucepan, uncovered, until onion is softened and most of water is evaporated, 10 to 15 minutes.
- Purée in a blender with vinegar, caraway seeds, sugar, mustard, and 1/2 teaspoon salt.
- With motor running, add oil in a slow stream and blend until dressing is emulsified.
- Serve over your favorite salad.
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