This fragrant light curry vinaigrette transforms delicate microgreens into a boldly flavored salad with almost no effort. By briefly blooming the curry powder before whisking it into the dressing, the spice becomes warm, aromatic, and beautifully complex. The vinaigrette is equally lovely on tender greens, roasted vegetables, or simple grain bowls — a bright and gently spiced way to wake up your menu.
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:
In a small bowl, stir curry powder and water into a paste. Let stand 5 minutes, then whisk in the oil. Allow to infuse for 1 hour, stirring occasionally.
Pour the curry oil through a coffee-filter–lined strainer (or paper towel–lined sieve) into a small cup. Discard solids.
Whisk cider vinegar, garlic, salt, and pepper in a bowl. Slowly whisk in the strained curry oil until the dressing is emulsified.
Divide microgreens among plates and drizzle lightly with vinaigrette.
SERVING SUGGESTIONS:
- Drizzle over roasted baby potatoes or cauliflower.
- Spoon over lentil salads or grain bowls.
- Use as a light dressing for shredded cabbage or carrots.
- Spoon a small amount over grilled fish or shrimp.
YIELD: 6 servings
