MICROGREENS WITH CURRY VINAIGRETTE

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Microgreens with Curry Vinaigrette image

Categories     Leafy Green     Side     No-Cook     Vegetarian     Curry     Vegan     Raw     Gourmet     Sugar Conscious     Kidney Friendly     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 8

4 teaspoons curry powder (preferably Madras)
2 teaspoons water
1/2 cup canola oil
2 tablespoons cider vinegar
1/2 teaspoon minced garlic
Scant 1/2 teaspoon salt
1/4 teaspoon black pepper
6 cups microgreens (1/4 pound)

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.

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