Curry Vinaigrette

Sandi (From CA)'s Note:

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.

• Total Time: 5 mins
• Prep Time: 5 mins
• Cook Time: 0 mins

Ingredients:

Serves: 6-8

Yield: 0.75 cup

• ½ cup extra virgin olive oil
• ¼ 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
• ½ teaspoon salt
• ¼ 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.

Reviews

[Susie D]

What a terrific dressing! I love the spicy curry flavor and used it on a garden salad with fresh mushrooms, cucumber, green onions, red pepper, and boiled shrimp for a light supper. The only change I made was using white wine vinegar as I was out of red. I want to try this as a dressing on a pasta salad & even as a marinade this summer for grilled chicken. Thank you for sharing the recipe! :-)