Curry Vinaigrette
photo by Sandi From CA
- Ready In:
- 5mins
- Ingredients:
- 9
- Yields:
-
3/4 cup
- Serves:
- 6-8
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
- 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.
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Reviews
-
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! :-)
RECIPE SUBMITTED BY
Sandi From CA
Arcadia, California