Curry Vinaigrette Food

CURRY VINAIGRETTE DRESSING

Steps:

• Stir curry powder into olive oil in a bowl until fully dissolved. Add balsamic vinegar, onion, brown sugar, garlic, and salt; stir until evenly mixed. Refrigerate for flavors to blend, 8 hours to overnight.

CURRY VINAIGRETTE

Steps:

• Whisk together all ingredients.
• May store in an airtight jar, refrigerated, up to 2 weeks.
• Use on salads, vegetables, potatoes, etc.

CURRY VINAIGRETTE

Steps:

• 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.

SHAVED CARROT AND PEAR SALAD WITH CURRY VINAIGRETTE

Steps:

• Using a vegetable peeler cut the carrots lengthwise into thin ribbons or slices. Quarter, core, and stem the pears. Using a knife, slice into very thin strips. Place the carrot and pear slices in a large bowl with the chopped parsley.
• In a blender combine the white wine, curry powder, honey, salt, and pepper and blend to combine. With the machine running add the olive oil. Pour the dressing over the carrots and pears. Toss to combine and serve immediately.

WILD HAMACHI SASHIMI WITH COCONUT-GREEN CURRY VINAIGRETTE AND GINGER

Steps:

• Make coconut curry vinaigrette:
• In large skillet over low heat, heat 1 tablespoon olive oil until hot but not smoking. Add onion and sauté until translucent and softened, about 8 minutes. Add garlic, curry paste, and lemongrass and continue cooking, uncovered, until aromatic, about 5 minutes. Add coconut milk and wine, increase heat to moderately high, and bring to boil. Reduce heat to moderate and simmer, stirring occasionally, until reduced by half, about 20 minutes. Stir in heavy cream, remove from heat, and let cool about 10 minutes. Using slotted spoon, remove lemongrass and discard. Transfer mixture to blender, add lime juice, and pulse until smooth, about 30 seconds (use caution when blending hot liquids). With motor on low, add remaining 1/4 cup olive oil in slow, steady stream and process until fully incorporated. Stir in salt and set aside.
• Fry ginger:
• In heavy medium saucepan over moderately high heat, heat vegetable oil to 300°F. Fry ginger, stirring occasionally, until light golden brown, about 5 minutes. Using slotted spoon, transfer ginger to paper towels to drain. Sprinkle with salt and pepper.
• To serve:
• Divide hamachi evenly among 8 chilled plates. Drizzle 1/4 cup vinaigrette over and around fish, sprinkle with fried ginger, and serve.

ORANGE CURRY VINAIGRETTE

Steps:

• Whisk all ingredients together.

MICROGREENS WITH CURRY VINAIGRETTE

Steps:

• Stir together curry powder and water in a small bowl to make a paste. Let stand 5 minutes, then stir in oil and let stand, stirring occasionally, 1 hour.
• Pour curry oil through a paper-towel-lined sieve into a small cup, discarding any solids.
• Whisk together vinegar, garlic, salt, and pepper, then add curry oil, whisking until combined.
• Divide greens among plates (with pork and potatoes, if serving) and drizzle with some dressing.

SPINACH SALAD WITH CURRY VINAIGRETTE

Steps:

• Trim the rind from the bacon and cut into 1 inch cubes. Place bacon in a large, deep skillet. Cook over medium high heat until brown and crispy. Cover and reduce heat to lowest setting to keep bacon warm.
• In a small, dry skillet, toast curry powder over medium heat, stirring often, until fragrant, about 30 seconds. Remove from heat.
• In a medium bowl, whisk together the vinegar and mustard. Add oil in a thin stream, whisking constantly, until the oil is completely incorporated. Add curry powder and whisk until smooth. Season to taste with salt and pepper.
• In a large bowl, toss together the bacon, spinach, mushrooms and vinaigrette until evenly coated. Adjust salt and pepper to taste and serve immediately.

SWEET CURRY VINAIGRETTE

Steps:

• This couldn't be simpler. Put the ingredients in a blender and blend on high for a good minute or so; the longer you blender, the lighter it becomes. Use right away, or store airtight in the fridge for a week.

CURRY VINAIGRETTE

Steps:

• In a small saucepan, heat 3 tablespoons grape seed oil with curry over medium-low heat until heated through. Remove from heat and let stand for 20 minutes.
• Strain into a small bowl and add remaining 3 tablespoons oil and vinegar; season with salt, and whisk to combine. Stir in raisins and pine nuts.

VEGETABLE SALAD WITH CURRY-SOY VINAIGRETTE

Steps:

• Make vinaigrette:
• Whisk together vinaigrette ingredients.
• Make salad:
• Blanch and peel tomatoes . Seed and cut into 1-inch pieces.
• Wrap shallots in a kitchen towel, then twist and squeeze to remove as much liquid as possible.
• Cook broccoli, cauliflower, celery root, turnips, and haricots verts in a large pot of boiling salted water until crisp-tender, about 5 minutes, then drain well.
• Toss warm vegetables with tomatoes, shallots, chives, cilantro, and vinaigrette.