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
5 1/4 cups
chinese soy sauce(Japanese is too light for this)
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
red wine vinegar
2 teaspoon black pepper
In This Recipe
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.
I am always on the lookout for innovative recipes, which is why I am just ga-ga over my recently- discovered Food52 with its amazingly innovative and talented contributors. My particular eating passions are Japanese, Indian, Mexican; with Italian and French following close behind. Turkish/Arabic/Mediterranean cuisines are my latest culinary fascination. My desert island ABCs are actually 4 Cs: citrus, cumin, cilantro, and cardamom.
I am also finally indulging in learning about food history; it gives me no end of delight to learn how and when globe artichokes came to the U.S., and how and when Jerusalem artichokes went from North America to Europe. And that the Americas enabled other cuisines to become glorious. I mean where would those countries be without: Corn, Tomatoes, Chiles,Peanuts, Dried Beans, Pecans, Jerusalem Artichokes??!
While I am an omnivore, I am, perhaps more than anything, fascinated by the the world of carbohydrates, particularly the innovative diversity of uses for beans, lentils and grains in South Indian and other cuisines.
Baking gives me much pleasure, and of all the things I wish would change in American food, it is that we would develop an appreciation for sweet foods that are not cloyingly sweet, and that contain more multigrains. (Wouldn't it be fantastic to have a country of great bakeries instead of the drek that we have in the U.S.?!)
I am so excited by the level of sophistication that I see on Food52 and hope to contribute recipes that will inspire you like yours do me.
I would like to ask a favor of all who do try a recipe of mine > Would you plse write me and tell me truthfully how it worked for you and/or how you think it would be better? I know many times we feel that we don't want to hurt someone's feelings, but. i really do want your honest feedback because it can only help me improve the recipe.Thanks so much.