What is not to love about this yummy Salad Dressing? First off, it’s not from a jar, bottle, can, etc. Secondly, it’s really easy to make if you have a VitaMix or a Food Processor. Thirdly, it’s delicious!
Both my husband and I love curry. It was a HOT summer day here and there is nothing better than a crisp, clean salad for dinner; especially on a warm summer night.
I posted this on my FaceBook page and had several message me for the recipe, so I couldn’t think of a better way to share it than on my blog. I used this dressing in a Curried Chicken Salad, but I am guessing it would be a good base for any salad. The recipe I used was from The Black Dog Summer on the Vineyard cookbook. As usual, I modified the recipe a bit based on the ingredients I had on hand. ENJOY!
Recipe for CURRY DRESSING
2 egg yolks 2 scallions
1 tablespoon of curry powder 5 basil leaves
1 tablespoon of lemon juice 1 cup safflower or grapeseed oil
1 small clove garlic, chopped 1/2 cup mango chutney
1/4 tsp of chopped fresh ginger 1/2 cup heavy cream
1 tsp of salt (I used pink Himalayan)
- In a food processor or vita-mix, beat the egg yolks. Then add the curry powder, lemon juice, chopped garlic, ginger, salt, scallions, and basil leaves. Pulse to blend.
- While the processor is running, slowly pour in the oil into the mixture. It should emulsify.
- Remove the mixture from the processor to a large bowl. Add the chutney and heavy cream. Mix well.
Now the fun begins. Combine the above with shredded chicken and whatever you like in your chicken salad. Some suggestions include: red onion or more scallions, half a green apple diced or other tart apple, a couple stalks of chopped celery, a few more basil leaves chiffonade. Sometimes I use a handful of currants or grapes halved.
Serve the salad on a big pile of your favorite greens.