In the past few weeks, we’ve gone from winter to summer in Louisiana with spring barely making an appearance. Or maybe it did, but I was so busy with book and blog stuff that I missed it. Either way, I’m a little bummed and it’s hot outside. And if you were reading our blog last summer, you know how much I love summer in Louisiana. Let’s just say that I’m already looking into ways we can get away this summer so I don’t harm myself and those around me.
After coming out to the realization that I’m not nearly as stressed as I was two weeks ago (as well as the fact that I totally blinked and missed spring), I took a look at my yard and was horrified. Leaves, acorns, overgrown who-knows-what, grass that needed to be mowed, all covered with a generous dusting of pollen. So we spent the weekend cleaning up the yard, ripping out dead bushes, finding good homes for a whole bunch of roses that I refuse to take care of in the manner to which they’re accustomed, and shopping for plants. I was even brave enough to buy some veggies and herb plants and a garden and I are having a trial run this summer. My husband has very low expectations of success (not without reason).
When we spend so much time outside in the heat, I never really want to eat much, and I definitely want something light and fresh. In a few days, I’m posting a yummy little salad that my sister-in-law Stephanie made a long time ago when we were both newlyweds. I couldn’t remember the salad dressing recipe, but I remembered what it was like, so I did a little experimenting. I love, love, love how light and fresh this dressing is–it totally brightens everything on the plate and is perfect for a spring or summer salad.
You’ll need about two lemons, rice wine vinegar, sugar, canola oil, a little bit of onion, a clove of garlic, some salt and pepper, and some poppy seeds.
Now…when we did our cooking demonstrations at Orson Gygi last week for the book launch, in both classes, we were asked what our favorite kitchen tools were. We pretty much agreed on everything and 100% believe that the Microplane is a totally essential item in your kitchen arsenal. Mine got a lot of love in this recipe.
Using a Microplane, grate the zest off both lemons and then grate 1 tsp. onion. Place the lemon zest and onion in a container with a lid (I just used a Tupperware container). In the same container, add the sugar, salt, pepper, oil, vinegar, poppy seeds, pressed garlic, and about 1/3 c. lemon juice (more or less–if you’re almost there or a little over, don’t toss it or juice another lemon). Close the lid and shake vigorously. This is best if it can stand for at least an hour before you serve it–just pop it into the refrigerator and then shake well before serving.
I could eat just this dressing on plain spinach all the time and totally not feel bad about myself. But the salad I’m posting later this week is even better, so stay tuned!
Lemon Poppy Seed Vinaigrette 2-3 large lemons (use as needed–you’ll need 1/3 c. juice and 1 tsp. zest) Using a Microplane or other fine grater, grate 1 tsp. lemon rind off the lemons. Grate 1 tsp. onion. Place in a small container with a lid. Add the remaining ingredients and shake vigorously. If possible, refrigerate at least an hour before serving. Shake well before serving.
Recipe by Our Best Bites, inspired by Kate’s sister-in-law Stephanie
1/4 c. rice wine vinegar
1/4 c. canola oil
3/4 tsp. kosher salt
1/4 tsp. freshly ground black pepper
1/4 c. sugar
2 tsp. poppy seeds
1 tsp. grated onion
1 clove finely pressed garlic
Can I freeze this dressing? I can’t use it within one week!
Odd question… but where can you find poppy seeds? I’ve looked at Meijer’s several times and never seem to find them.
They should be easily found in a normal grocery store in the spice section. If you can’t find them, I’d ask a store employee or check another store, they shouldn’t be too hard to find!
Is there a difference between Rice Vinegar and Rice Wine Vinegar? I have Rice Vinegar on hand and am hoping to use it ; ). Love your site, I think I’ve made almost everything on here!!!
Ok so I started to make this dressing. Then I realized that I put in double the amount of poppy seeds. I’ll blame it on pregnancy brain. So, I decided to gamble on our relationship, trust that it was going to be delish, and doubled the recipe. As usual, you did not disappoint! This is a keeper!
Best dressing I’ve ever tasted! Mucho Gracia
Gary
If I were to add some cheese to this salad, what would you suggest? Or is that weird?? 🙂
You could try a hard Italian cheese like Parmesan or Asiago. Not weird at all! 🙂
Made this dressing to go with a spinach and strawberry salad that I took to a potluck. It was great! Had people asking for the recipe.
I totally misread the ingredients and saw “Red Wine Vinegar” instead of “Rice Wine Vinegar” and fortunately it still turned out great! I’m a complete amateur when it comes to cooking though so I don’t know the difference between the two! Is there much of a difference between the two vinegars?
It’s okay Tawsha! Different types of vinegars have different flavors. Often, especially in salad dressings, they can be substituted for another type. It will give you a slightly different flavor, but still turn out okay!
Hi ladies. I really enjoy your website and love your recipes. What oil do you think is the best substitute for canola oil?
Thanks
karen
Just another neutral-flavored vegetable oil–anything over there near the canola oils in the same types of bottles. 🙂
Hi Ladies,
Can you tell me if rice wine vinegar and rice vinegar are interchangeable? I have rice vinegar in my cupboard but not rice wine vinegar. Would you mind emailing your reply? Thanks so much!!!
Jenny, you can definitely interchange rice wine and rice vinegar. Hope that helps!
Making this for lunch tomorrow. You made me toatally remember “spring” in Louisiana! Love bugs freaked me out. We could never grow much of anyhting in our garden except okra…you can’t kill that if you try and we tried.
I cannot wait to try this! How long will it last in the fridge?
Used your yummy dressing on a Strawberry / Feta / Toasted Almond Salad for a dinner that I catered last night… OOOO… AHHHHH… that was the sound all night. Definately a new “go to”.
Rather actually! I don’t have a lot of hope with my garden vs. the deer/bunnies/ground hogs and moles but at least we’ll have some well fed wildlife!
sorry…..didn’t mean to leave it twice:)
Well I grew up in Jena which is 45 minutes north of Alexandria but I live in the Southwest corner in Sulphur LA now with my family. My mother still lives there and is in the Winnfield Ward in the Monroe Stake.
Well I grew up in Jena which is 45 minutes north of Alexandria but I live in Sulphur LA now with my family. My mother still lives there and is in the Winnfield Ward in the Monroe Stake.
So, Kate, I am a Louisiana girl, born and raised. I know the summers are really hard, but the fall, winter, and spring are wonderful. I don’t know where you live, but yesterday…..even at 80……….was beautiful. I went out for a bike ride and basked in the sun and fabulous lime green leaves and amazing azaleas in bloom all over the neighborhood. Sorry you are having a tough time acclimating, but look for the beauty and don’t complain until August and September…..then spend alot of time in the pool!! BTW, where do you live in Louisiana? The church is so small here I probably know some of the same people as you!! HAHA
You’re totally right, the other seasons definitely make up for it! 🙂 And I was grumpy last weekend because I got sunburned, but this week has been gorgeous. I live in Cenla–what about you?
add some fresh clementines… YUM