Curry is one of those ingredients that delighted my palate later in life, and ever since, is a constant in my cooking. This quick and easy salad is a great weeknight go-to and one that I find myself making throughout the week.
Yield: 1 cup
Preparation time: 5 minutes
Cook Time: N/A
1/4 cup white balsamic vinegar
2 teaspoons curry powder
1 teaspoon honey
3/4 cup extra-virgin olive oil
kosher salt, as desired
freshly ground black pepper, as desired
1. In a medium size bowl, add vinegar, curry, and honey whisking until combined. While whisking, gradually add the olive oil until incorporated and emulsified.
2. Adjust seasoning to taste with salt and pepper and toss with your favorite salad greens to finish.
Kitchen Note: For a more “mellow” version, add less curry. Use more or less honey depending on desired sweetness. Agave can easily be replaced for a vegan version.