photo by Ty Mecham
My family members have never been big salad people. This is by design — we grew up eating mostly Korean food at home, where vegetables were served individually as banchan rather than tossed all together in a dressing. But, ever since my dad got a membership back in the ‘90s, we’ve been big Costco people.
This poppy seed dressing is inspired by the Costco Eat Smart Sweet Kale Salad Kit: a slaw packed full of broccoli, cabbage, Brussels sprouts, kale, and chicory with a separate package of chewy, dried cranberries, and crunchy, roasted pumpkin seeds for topping. It’s a symphony of textures and flavors, from the sweet and bitter hints of the vegetables to the tart and savory bites of the add-ins.
Makes 1/2 cup
Ingredients
1/2 medium lemon
1/2 medium orange
1 large egg yolk
1/4 cup vegetable oil
1 tablespoon apple cider vinegar
1 1/2 teaspoons poppy seeds
1/2 teaspoon kosher salt, plus more as needed
1/2 teaspoon honey
1/4 teaspoon onion powder
1/4 teaspoon freshly ground black pepper
Directions
Prepare the following, adding each to the same jar or lidded container as you complete it: Finely grate the zest of 1/2 medium lemon until you have 1/2 teaspoon. Juice the lemon until you have 1 teaspoon. Juice 1/2 medium orange until you have 2 tablespoons.
Add 1 large egg yolk, 1/4 cup vegetable oil, 1 tablespoon apple cider vinegar, 1 1/2 teaspoons poppy seeds, 1/2 teaspoon kosher salt, 1/2 teaspoon honey, 1/4 teaspoon onion powder, and 1/4 teaspoon black pepper. Seal the jar or container and shake vigorously until all the ingredients are combined and the dressing is creamy. Taste and season with more kosher salt as needed.