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Prep time
5 minutes
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Cook time
10 minutes
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Serves
2
Author Notes
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
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Ingredients
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2 tablespoons
olive oil
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1/4 teaspoon
black mustard seeds
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1/2 teaspoon
tahini sauce or peanut butter
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2 teaspoons
lime juice
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1/2 teaspoon
mustard
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1 teaspoon
honey
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Freshly ground black pepper
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1/4 teaspoon
salt
Directions
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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.
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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.
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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.
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Note: You can replace mustard seeds with fenugreek seeds, carom seeds, or nigella seeds.
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