Featured
Recipe
Vegetable Salad with
Curry-Soy Vinaigrette
SERVES 4 AS AN ACCOMPINAMENT
The Curry-Soy Vinaigrette
2 teaspoons Dijon mustard
2 teaspoons Madras curry powder (see below)
2 tablespoons light soy sauce (see below)
2 teaspoons salt
1 teaspoons freshly ground five-pepper mixture (see below)
or black pepper
4 tablespoons extra virgin olive oil
The Salad
8 ounces (225 g) fresh tomatoes
4 ounces (100 g) broccoli, cut into small florets
4 ounces (100 g) French green beans
4 ounces (100 g) cauliflower, cut into small florets
¾ cup fresh peas or frozen peas
2 ounces (50 g) fresh water chestnuts peeled and sliced
3 tablespoons finely chopped shallots, squeezed dry
3 tablespoons finely chopped fresh chives
Make the curry-soy vinaigrette by combining the mustard, curry
powder, soy sauce, salt, pepper and olive oil. Mix well and set
aside.
Bring a pan of salted water to a boil. Drop in the
tomatoes for 5 seconds, then remove, peel and seed them. Cut
the tomatoes into 1½ inch (4 cm) pieces and set aside. Now add
the broccoli, French beans, and cauliflower to the pan and cook
for 3 minutes; then add the peas and cook for 1 minute. Drain
the vegetables well, tip into a warm bowl, and then add the water
chestnuts and tomatoes. Drizzle in the curry-soy vinaigrette
and add the shallots and chives. Mix well and serve at once.
Madras Curry Powder is a western-style powder that’s quite
different from those used by the Indian community. There are
many reliable commercial brands used by fusion cooks for their
exotic and subtle aroma and flavor.
Light Soy Sauceis light
in color, but it is full of flavor and is the better one to use
for cooking. It is saltier than dark soy sauce and is known in
Chinese grocers as Superior Soy
Five-pepper Mixture or five-peppercorn mixture is a fragrant
aromatic mixture of whole black, white, pink and green peppercorns,
and allspice berries. Available in supermarkets, this mix, freshly
ground, gives food a wonderful tasty touch. It is popular with
fusion cooks and chefs because it bestows an added dimension to
recipes.
Wine Recommendations by Wine.Com:
1998 Handley Sauvignon Blanc, Dry Creek Valley
LINK: http://www.wine.com/sku/wine_sku.jsp?
sku=0023406&link_from=greatfood_adv_recipe
1998 Edmunds St. John Viognier, California
LINK: http://www.wine.com/sku/wine_sku.jsp?
sku=0032788&link_from=greatfood_adv_recipe
Cookbook available in August 2000.
Call 1-800-308-4286 for more information.
