The beauty of the simple Asian vinaigrette recipe is its versatility. By customizing the foundation formula of acid, oil and seasonings in different variations the dressing changes completely. This version uses rice vinegar and a combination of sesame and olive oils with powdered curry, to create a wonderful dressing that works with salads and cooked vegetables.
Course miscellaneous, Salad
1/4cupof rice vinegar
1/4cupof good quality olive oil
1/4cupof sesame oil
1crushed clove of garlic
1-2teaspoonsof curry powderto taste
1/4-1/2teaspoonof freshly ground pepper
Place all ingredients in a shaker bottle or mason jar and shake vigorously.
Let rest for 10 minutes or longer before dressing salad.
Works well with bitter greens, steamed green beans, roasted carrots, butternut squash or sweet potatoes. Great with fall flavor salads and vegetables.
Curried Asian vinaigrette https://theculinarycure.com/curried-asian-vinaigrette/