This CURRIED SALAD DRESSING draws out the best favours of whichever vegetables are tossed with it. Enjoy it first with simple greens, but then raise the salad bar a bit higher and make our GRILLED GREEN TOMATO SALAD. This dressing is every salad’s best friend!
The base for the dressing begins with steeping curry in a stable cooking oil. I’ve tried different oils for this recipe, but find grapeseed oil to be the best for a light, clean taste. My curry of choice is Madras curry powder because it ramps up the flavour with a bit of heat. I also like Madras curry because it’s made with curry leaves, lending this spice concoction a rich fragrance and distinctive taste.
When making this curried salad dressing you’ll be tempted to play around with the different ingredients until you get your version just right and I say go for it! Add a bit more lime juice if you like it tangy or increase the honey a bit for more sweetness. One thing that I strongly suggest: allow the curry to steep in the oil for at least four hours or more before you strain and use it. You want that oil to be fragrant and flavourful.
A curried salad dressing can turn your same-old-same-old salad into a vibrantly flavoured best salad EVER! Enjoy!
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