Seabuckthorn Poppy Seed Vinaigrette

by Betty Forbes October 3, 2021

Recipe courtesy of Chef Adam Ryan

This is a zippy version of a creamy poppy seed dressing. The recipe calls for an egg, which helps give the dressing some body. If you’re looking for a vegan version, remove the egg and substitute aquafaba- the liquid drained out of canned chick peas. This helps add body and protein to the vinaigrette. For some added texture feel free to stir in some whole or chopped up seabuckthorn berries after it’s blended. Toss with your favourite greens, use as a dip for vegetables, a sauce for grilled dish, or as a glaze for roasted chicken. Be creative and have fun!

Yield= 1 cup

Ingredients:

¼ cup seabuckthorn purée

¼ cup apple cider vinegar - or any kind of vinegar will work

¼ cup agave syrup - or maple syrup

1 tbsp grainy mustard

1 whole egg/1 tbsp aquafaba (the water from canned chickpeas)

Pinch of salt

3 tbsp poppy seeds

1 cup cold pressed canola oil - or any neutral flavoured oil will work

Combine all ingredients except for the poppy seeds and canola oil. Blend until smooth, then slowly emulsify the oil into the blender. Stir in the poppy seeds. Store in fridge for up to 2 weeks.