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Curry Vinaigrette

Use this curry vinaigrette to make a delicious Mixed-Beet Salad, courtesy of chef Daniel Humm from Eleven Madison Park.

  • Servings: 4
  • Yield: Makes enough for 4 servings
Curry Vinaigrette

Source: The Martha Stewart Show, September 2009


  • 6 tablespoons grape seed oil
  • 1 teaspoon Madras curry powder
  • 3 tablespoons white balsamic vinegar
  • Coarse salt
  • 2 tablespoons golden raisins, chopped
  • 1 tablespoon toasted pine nuts


  1. In a small saucepan, heat 3 tablespoons grape seed oil with curry over medium-low heat until heated through. Remove from heat and let stand for 20 minutes.

  2. Strain into a small bowl and add remaining 3 tablespoons oil and vinegar; season with salt, and whisk to combine. Stir in raisins and pine nuts.

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