Instead of plain olive oil, this salad dressing is prepared with tadka made from olive oil. Tadka is seasoned oil, the foundation technique of Indian cooking. Using tadka is another way of infusing flavor in a salad dressing and providing more options to make the everyday salad dressing more interesting. —Annada Rathi
Pour oil in the smallest pot you have. Turn the heat to medium.
After 2 min, add black mustard seeds. Please 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. Tadka salad dressing is ready. You can make it a day in advance too and refrigerate and carry it 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.
You can replace mustard seeds with cumin seeds, fenugreek seeds, carom seeds or nigella seeds.