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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 3 |
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Subscribing to the theory that epicurean cooking should, ideally, be easy and inexpensive, I submit this recipe, which I obtained during the summer I taught school on Guam. It's for a dressing of mine that is excellent on fruit salads and even makes an outstanding dressing for coleslaw as part of a summer picnic. Can be prepared in 45 minutes or less. Ingredients:
1 cup sugar |
1 1/2 teaspoons salt |
1 tablespoon english-style dry mustard |
1 cup tarragon vinegar |
1 cup vegetable oil |
1/4 cup minced onion |
1 papaya, halved, reserving 3 tablespoons of the seeds and reserving the fruit for another use |
Directions:
1. In a blender or food processor blend the sugar, the salt, the mustard, and the vinegar until the mixture is smooth. With the motor running add the oil in a stream and blend the dressing until it is emulsified. Add the onion and the reserved papaya seeds and blend the dressing until the papaya seeds are the consistency of ground pepper. The dressing keeps, covered and chilled, for 2 weeks.
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