Author Notes: This dressing is robust and piquant, deeply flavored , with soy sauce, curry powder, mustard powder and white wine being key ingredients . It goes particularly well on a spinach salad.Mom found a similar recipe some 40 years ago and we played around with it and came up with this. I am always looking for unusual salad dressings but I very rarely find them, so this is particularly special for us.
***"Mild dry mustard' is a generic American spice that you would find in any grocery store. (Unknowingly, I once used dry mustard powder I had bought in an Indian market>>!!!! Wow!!!, who knew? Major horseradish/ wasabi/powerful!!) - LE BEC FIN
Makes 5 1/4 cups
- 1/2 cup chinese soy sauce(Japanese is too light for this)
- 1/2 cup dry white wine or dry vermouth
- 2 teaspoons madras curry powder (Sun brand is excellent)
- 1 Tablespoon+ 1 teaspoon mild dry mustard powder
- 1 Tablespoon+ 1 teaspoon sugar
- 1 cup red wine vinegar
- 2 teaspoon black pepper
- 3 cups canola oil
- Combine soy sauce through pepper in a food processor. Buzz to blend well. With the motor running, add oil in a thin stream. Taste and adjust as needed to balance the salty, sweet , tangy and spicy elements . Refrigerate in sealed container.Best if flavors are allowed to marry for a day . Dressing will settle, so shake well before using.When tossing with spinach, use about 1-2 Tablespoons per person, starting with less, tasting, and adding more as needed.
- With this curry dressing, our favorite additions to the spinach include tomatoes, jerusalem artichokes, sliced fennel, sunflower seeds, cukes,cooked beets.