In a food processor or with a mixer, combine all the ingredients except the oil and the poppyseeds. Pour in the oil and continue mixing until the dressing is thick. Drizzle the dressing over Grapefruit-Avocado Salad or another fruit salad. Refrigerated, the dressing keeps for a couple of weeks. If it separates, process or mix it again before using.
NOTE: This dressing, an integral part of Helen Corbitt's grapefruit and avocado creation, and today appears in many other Texas fruit-flavored salads.
Helen Corbitt is a reknowned Texas chef who worked at Neiman Marcus Zodiac Room, Dallas, Texas. She introduced the state to fresh herbs, fish that wasn't deep-fried, pepper mills, and olive oil.
Recipe from Texas Home Cooking by Cheryl Alters Jamison and Bill Jamison. ISBN 155832-058-X (cloth) and ISBN 1-55832-059-8 (paper)
This book makes an excellent read, lots of interesting asides, and tidbits.
Typed by Bobbie Beers
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