Tadka is a foundation technique of Indian cooking, wherein you temper spices in oil. Using this infused oil instead of just plain oil is another way of injecting flavor into a salad dressing. Tadka can be made with a variety of spices, expanding the possibilities for flavoring your salad. —Annada Rathi
black mustard seeds
tahini sauce or peanut butter
Freshly ground black pepper
In This Recipe
Pour oil in the smallest pot you have. Turn the heat to medium. After 2 minutes, add black mustard seeds. Keep an eye on the oil. Once the seeds stop popping, turn the heat off and let the tadka cool down.
Add rest of the ingredients and whisk well. The tadka salad dressing is ready. You can make it a day in advance, too, and refrigerate and carry to work the next day.
My ideal salad components which complement this dressing are: greens divided into arugula and lettuce, green olives, tomatoes, cucumbers, avocados, pepitas, soaked walnuts, fresh mozzarella, apple or pear, and homemade croutons.
Note: You can replace mustard seeds with cumin seeds, fenugreek seeds, carom seeds, or nigella seeds.