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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: 2 tablespoons
- Apple cider vinegar or lemon juice: 1 tablespoon
-
Lakadong turmeric: 1/2 teaspoon
- Dijon mustard: 1 teaspoon
-
Black pepper: 1/4 teaspoon
- Fleur de sel: 1 pinch
- Honey: 1/2 teaspoon
- Garlic, grated: 1/2 clove
- Lemon zest: of 1/2 lemon
- Fresh ginger, grated: 1/4 teaspoon
Instructions
-
1
The Aromatic Mix: In a small bowl, combine the Dijon mustard, apple cider vinegar (or lemon juice), Lakadong turmeric, black pepper, fleur de sel, honey, grated garlic, lemon zest and grated fresh ginger. Let it rest for 5 minutes to activate the aromas of the turmeric and ginger.
-
2
The Emulsion: Pour the 2 tablespoons of olive oil in a thin stream while whisking vigorously until you get a smooth, glossy emulsion.
-
3
The Adjustment: Taste and adjust to your liking — a touch more honey if too sharp, a touch more vinegar if too mellow.
Tips
💡 The 5-minute rest is essential: it allows the mustard to activate the essential oils of the turmeric and ginger before the oil is added. 🥗 Divine on: kale and apple salad, grated carrots, Puy lentils, oven-roasted vegetables or even a grilled chicken breast. ⚠️ Ground ginger? Use just a pinch — it is far more concentrated than fresh ginger.
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