This tangy dressing is perfect for a salad of mixed greens. The recipe was adapted from one by Vicky Cowell, who writes an interesting and informative food column for the Herald Mexico, Mexico’s English language newspaper.
- 2 teaspoons sugar
- ½ teaspoon salt
- ½ teaspoon dry mustard
- 4 large scallions, coarsely chopped
- 1/3 cup white wine vinegar
- 2/3 cup olive oil
- 1 tablespoon fresh papaya seeds
Blend together the first five ingredients in a food processor or blender. Slowly add the olive oil, blending until emulsified. Add the papaya seeds, blending until they are crushed. Serve over mixed green salad.
Makes 1 cup.
Cooking with seeds: Semillas en la cocina