This quick, homemade lemon poppy seed dressing recipe comes from my friend Almila Kakinc-Dodd’s new cookbook, The Thirlby. It’s a unique blend of preserved lemons, garlic, and poppy seeds.
I’m honored and so excited to share a recipe from one of my dear friends, The Thirlby, today. She just wrote a stunning new cookbook, The Thirlby, and I am thrilled to share this easy and super simple dressing to weave you out of summer and into fall.who writes the beautiful wellness website,
I met Almila a few years ago and we completely hit it off; we are on the same wavelength in terms of healing the body and we just get each other. You know those people that just get you and you just get them? Well, she’s one of them and she’s lovely. Almila reached out to me via my website and we have become dear friends so I am beyond thrilled to be sharing this delicious dressing from her stunning new cookbook
- Toss everything into a high-speed blender.
- Puree until creamy and season to taste with sea salt and pepper.
Mustard is delicious but remembers no matter what brand you buy, the flavor will be different. I use the Whole Food Market brand, which tastes SO much differently than Eden Food’s and that tastes different from other brands so play around to see what brand you like the best!
Store this dressing in a sealable container (such as the below small ball jar- that’s what I use) for up to 2 weeks in the fridge.
I love this lemon poppy seed dressing recipe - it's super simple and delicious for salads. This anti-inflammatory recipe is gluten-free, dairy-free, and soy-free.
- 1 preserved lemon recipe in book
- 1/4 cup lemon juice freshly squeezed
- 1/4 cup raw or Manuka honey
- 2 cloves garlic peeled
- 1/2 tablespoon poppy seeds
- 1 teaspoon brown mustard
- 2/3 cup extra virgin olive oil
- 1/4 teaspoon Himalayan pink salt
- 1/8 teaspoon black pepper
In a high-speed blender, purée the preserved lemon, lemon juice, honey, garlic, poppy seeds, and brown mustard. With the blender running, slowly add the olive oil and continue blending until thoroughly emulsified.
Season to taste with salt and pepper. Use the dressing immediately or store in an airtight glass container in the refrigerator for up to 2 weeks.