CURRY VINAIGRETTE

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Curry Vinaigrette image

Use this curry vinaigrette to make a delicious Mixed-Beet Salad, courtesy of chef Daniel Humm from Eleven Madison Park.

Provided by Martha Stewart

Categories     Food & Cooking

Number Of Ingredients 6

6 tablespoons grape seed oil
1 teaspoon Madras curry powder
3 tablespoons white balsamic vinegar
Coarse salt
2 tablespoons golden raisins, chopped
1 tablespoon toasted pine nuts

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.

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