Originally done for High Ground Organics Harvest Fair, this was done for carrot salad. The apple cider vinegar matches up with the apples in the salad.
INGREDIENTS:
1-2 teaspoons cinnamon 1-2 curry powder (sweet, not spicy) Salt and pepper to taste ¼ cup agave syrup, or to taste 2/3 cup apple cider vinegar 2 cups grapeseed or canola oil
METHOD:
Put a teaspoon each of cinnamon and curry into the blender, the add the vinegar. Put on the cover and blend 30 seconds. Taste the vinegar-it should have a fairly strong flavor of spice, but the flavor should be balanced between curry and cinnamon. If the flavor is not fairly strong, add more spice.
Season with salt and pepper.
With the motor running, add the agave syrup.
With the motor still running, add the oil in a thin steady stream. Add the oil until the hole in the center of the “whirlpool” of vinegar disappears or the oil runs out, whichever comes first.
Taste the dressing. It should have a forward taste of spice, but the sweet and tart should be balanced. If it seems too tart, add a little more agave syrup and blend. Taste for balance. If the dressing seems sweet enough, but has a strong vinegar taste, add more oil while the motor runs, a tablespoon at a time. These steps should bring the dressing into line.
Use as needed.
Chef’s Notes and Tips:
If you wanted to change the direction of the dressing a little, you could use cumin and turmeric with some cinnamon, and maybe a little mint to give it a Middle Eastern flair. You could use a little almond oil if you have it and use almonds in lieu of the sunflower seeds.
Source: Chef Andrew E Cohen
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