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Table Indienne
Sunshine Turmeric Vinaigrette
A golden vinaigrette to brighten up a green salad, grated carrots or a Puy lentil salad. Simple and effective.
5 min
Preparation
0 min
Cooking
4
Servings
Easy
Difficulty
Ingredients
- Olive oil: 3 tablespoons
- Apple cider vinegar or lemon juice: 1 tablespoon
-
Lakadong turmeric: 1/2 teaspoon
- Dijon mustard: 1 teaspoon
- Fleur de sel: 1 pinch
Instructions
-
1
The Base: In a small bowl, mix the mustard, vinegar (or lemon) and turmeric.
-
2
The Emulsion: Pour olive oil in a thin stream while whisking to create a smooth, homogeneous emulsion.
Tips
Particularly divine on a kale and apple mix or on oven-roasted vegetables. Keeps for several days in the refrigerator.
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