Microgreens with Curry Vinaigrette
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 servings
- 1/4 teaspoon black pepper
- 2 tablespoons cider vinegar
- 1/2 cup canola oil
- 1/2 teaspoon minced garlic
- 2 teaspoons water
- scant 1/2 teaspoon salt
- Carbohydrate 1 g(0%)
- Fat 18 g(28%)
- Fiber 1 g(4%)
- Protein 1 g(2%)
- Saturated Fat 1 g(7%)
- Sodium 105 mg(4%)
- Calories 171
Preparation Stir together curry powder and water in a small bowl to make a paste. Let stand 5 minutes, then stir in oil and let stand, stirring occasionally, 1 hour. Pour curry oil through a paper-towel-lined sieve into a small cup, discarding any solids. Whisk together vinegar, garlic, salt, and pepper, then add curry oil, whisking until combined. Divide greens among plates (with pork and potatoes, if serving) and drizzle with some dressing. Cooks' notes:•In place of the microgreens, you can use any tender or crisp types of lettuce, preferably small. •Curry oil can be made 4 days ahead and chilled, covered. •Vinaigrette can be made 1 day ahead and chilled, covered.
Preparation Stir together curry powder and water in a small bowl to make a paste. Let stand 5 minutes, then stir in oil and let stand, stirring occasionally, 1 hour. Pour curry oil through a paper-towel-lined sieve into a small cup, discarding any solids. Whisk together vinegar, garlic, salt, and pepper, then add curry oil, whisking until combined. Divide greens among plates (with pork and potatoes, if serving) and drizzle with some dressing. Cooks' notes:•In place of the microgreens, you can use any tender or crisp types of lettuce, preferably small. •Curry oil can be made 4 days ahead and chilled, covered. •Vinaigrette can be made 1 day ahead and chilled, covered.
