INGREDIENTS:
4 teaspoons curry powder* (preferably Madras)
2 teaspoons water
1/2 cup canola oil or light olive oil
2 tablespoons cider vinegar
1/2 teaspoon minced garlic
Scant 1/2 teaspoon salt
1/4 teaspoon black pepper
6 cups microgreens (or mache or other baby greens of your choice)
METHOD:
Curry Oil Infusion:
Place curry powder and water in a small bowl and stir together to form a paste. Let the paste stand for 5 minutes, then whisk in oil. Allow mixture to stand for one hour, stirring occasionally.
Pour curry oil through a coffee filter (or paper towel) lined sieve into a small cup, discarding any solids.
For Vinaigrette:
Whisk together cider vinegar, garlic, salt, and pepper, then add curry oil, whisking until combined.
Divide greens among plates and drizzle lightly with vinaigrette.
YIELD: 6 servings
VARIATION: Curry vinaigrette is equally delicious drizzled over roasted potatoes.
*Be sure to restock your ground spices annually. The shelf life of ground spices is shorter than whole spices. If your curry powder is over six months old, purchase some fresh curry powder to enjoy the fullest flavor possible.
SOURCE: Adapted from a recipe in Gourmet, March 2007
