Mustard Caraway Seed Salad Dressing |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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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. Ingredients:
1 cup water |
1/2 cup chopped onion |
2 tablespoons sherry vinegar |
1 teaspoon caraway seeds, toasted (i put the toasted seeds in my mortar and pestle to grind lightly and release the flavor even more) |
1 teaspoon sugar |
3/4 teaspoon dry mustard |
1/3 cup olive oil |
Directions:
1. Simmer water and onion in a small saucepan, uncovered, until onion is softened and most of water is evaporated, 10 to 15 minutes.
2. Purée in a blender with vinegar, caraway seeds, sugar, mustard, and 1/2 teaspoon salt.
3. With motor running, add oil in a slow stream and blend until dressing is emulsified.
4. Serve over your favorite salad.
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