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Van Gogh Salad With Lemon-Curry Vinaigre




Source of Recipe


the web


Recipe Introduction


Serves 3-4


List of Ingredients




For salad:

Enough baby spinach (washed and dried) for four or 1 (6-ounce) package

2 heirloom tomatoes

1 cup cooked couscous

1 cup dried apricots

1 cup dried currants

1 medium carrot (shredded)

For Dressing: (makes 1 � cups)

1/4 cup lemon juice

1/4 cup white wine vinegar

1 teaspoon Dijon mustard

1/4 cup honey

1/2 teaspoon salt

1/2 cup canola oil

1/2 cup curry oil (see below)

Curry oil:

3 teaspoons curry powder

1 cup canola oil



Recipe



� Make the curry oil by toasting the curry powder in a small saucepan over medium high heat.

� Once the curry powder begins to darken, remove from heat and add the oil. Lower the heat to the lowest possible setting.

� Return pan to the stove and let sit for 30 minutes. Remove and cool before using.

� Prepare couscous according to directions on package to make 1 cup.

� After the couscous has cooled, mix in the apricots and currants.

� Cut tomatoes into � inch pieces.

� To make dressing, mix together lemon juice, vinegar, mustard, honey and salt. Slowly whisk in the canola oil followed by the curry oil.

� In a large salad bowl toss the spinach with the tomatoes, couscous and carrots.

� Toss the salad with enough dressing to coat the spinach.