Ingredients
2 tbsp. granulated sugar
1/2 tsp. finely grated orange zest
1/2 c. mayonnaise
1/2 tsp. finely grated lemon zest
3 tbsp. fresh lemon juice
2 tbsp. fresh orange juice
2 tsp. poppy seeds
1 tsp. Dijon mustard
1 tsp. kosher salt
Preparation
Step 1In a medium bowl, rub together granulated sugar and orange zest with your fingers until sugar is yellow in color. Add mayonnaise, lemon zest, lemon juice, orange juice, poppy seeds, mustard, and salt and whisk until smooth.Step 2Make Ahead: Dressing can be made 2 weeks ahead. Store in a clean jar in refrigerator.
The best part is it’s a breeze to whip up. Grab some fresh lemon and orange, wash them well, then reserve some of their fragrant zest before juicing them. The puckery brightness of fresh citrus juice always trumps pre-packaged versions! This recipe yields about 1 cup of dressing, which can be doubled if you’re serving a crowd or halved if you don’t want leftovers. If you do have any remaining, be sure to keep it refrigerated in a clean jar, where it can be kept up to 2 weeks. Once you’ve made a batch of this dressing, drop us a comment down below and let us know how you used it!
