Vegetable Salad With Curry Soy Vinaigrette Recipes

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KEN HOM'S SALAD WITH CURRY-SOY VINAIGRETTE



Ken Hom's Salad With Curry-Soy Vinaigrette image

Provided by Florence Fabricant

Categories     salads and dressings, side dish

Time 20m

Yield 6 servings

Number Of Ingredients 7

3 tablespoons Japanese soy sauce
2 tablespoons Dijon mustard
1 teaspoon curry powder
1/4 cup sunflower or canola oil
12 cups salad greens, rinsed and dried
1 large tomato, peeled, seeded and cut in strips
3 tablespoons finely chopped fresh chives

Steps:

  • Combine the soy sauce, mustard and curry powder. Beat in the oil.
  • Place the greens in a bowl, add dressing and toss. Add the tomato and chives, toss again and serve.

Nutrition Facts : @context http, Calories 104, UnsaturatedFat 9 grams, Carbohydrate 4 grams, Fat 10 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 516 milligrams, Sugar 1 gram, TransFat 0 grams

VEGETABLE SALAD WITH CURRY-SOY VINAIGRETTE



Vegetable Salad with Curry-Soy Vinaigrette image

Categories     Salad     Potato     Tomato     Vegetable     Side     Picnic     Vegetarian     High Fiber     Backyard BBQ     Lunch     Curry     Broccoli     Cauliflower     Turnip     Fall     Summer     Vegan     Soy Sauce     Gourmet     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 17

For vinaigrette
2 tablespoons light soy sauce
2 teaspoons Dijon mustard
2 teaspoons Madras curry powder
1 teaspoon fine sea salt
1 teaspoon freshly ground mixed or black peppercorns
1/2 cup extra-virgin olive oil
For salad
1 lb tomatoes
1/2 cup finely chopped shallots
1 bunch broccoli, cut into 1 1/2-inch florets
1/2 head cauliflower, cut into 1 1/2-inch florets
1/2 lb celery root (sometimes called celeriac), peeled and cut into 1/4-inch-thick slices, then slices cut into 3- by 1-inch rectangles
1/2 lb turnips, peeled and cut into 1/4-inch-thick rounds, then rounds halved
1/2 lb haricots verts or other thin green beans, trimmed
3 tablespoons finely chopped fresh chives
3 tablespoons finely chopped fresh cilantro

Steps:

  • Make vinaigrette:
  • Whisk together vinaigrette ingredients.
  • Make salad:
  • Blanch and peel tomatoes . Seed and cut into 1-inch pieces.
  • Wrap shallots in a kitchen towel, then twist and squeeze to remove as much liquid as possible.
  • Cook broccoli, cauliflower, celery root, turnips, and haricots verts in a large pot of boiling salted water until crisp-tender, about 5 minutes, then drain well.
  • Toss warm vegetables with tomatoes, shallots, chives, cilantro, and vinaigrette.

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