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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

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Ingredients

  • 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

Directions

  1. Step 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. Step 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.

Source
The Martha Stewart Show, September 2009

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