 |
Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 1 |
|
This dressing is great for Asian-inspired salads and has a bit of kick from the jalapeños. If your curry powder or paste has heat, consider that in the total heat output. Or input, as the case may be. ;) I roasted my jalapeño and removed everything *too* hot from it and the dressing came out really nice. Recipe courtesy of The Curry Book by Nancy McDermott. Ingredients:
1/2 cup extra virgin olive oil |
1/4 cup red wine vinegar |
2 tablespoons minced shallots |
1 jalapeno pepper, seeded and minced (about 1 tablespoon) |
1 teaspoon minced garlic |
1 tablespoon curry powder (i love patak's mild curry paste, but you can make your own, too.) or 1 tablespoon mild indian-style curry paste (i love patak's mild curry paste, but you can make your own, too.) |
1 tablespoon brown sugar |
1/2 teaspoon salt |
1/4 teaspoon fresh ground pepper |
Directions:
1. Combine all ingredients and whisk until fairly smooth and well combined. Transfer to an airtight jar and refrigerate for up to 2 weeks. Use chilled or at room temperature.
|
|