Orange Turmeric Dressing credit Tad SeabornTad Seaborn for the globe and mail
You're probably familiar with turmeric, the vibrant yellow powder often used in curries and associated with Indian cooking. But turmeric is increasingly showing up in its root form in supermarkets as interest grows in its anti-inflammatory and anti-oxidant properties. Turmeric looks very similar to ginger (in fact, it is a relative), but when you peel it you find a sunny flesh with a wonderful, woody aroma and sharp flavour. Grated turmeric can be added to yogurt-based marinades, your morning smoothie, rice water – to add vibrant colour to this mellow side – or a soup base, to brighten it up. If you haven't used fresh turmeric before, the citrus-based dressing below is an easy stepping stone. Use as a topping for a lunch grain bowl or a spinach salad.
Servings: Makes about 3/4 cup
Ingredients
2 teaspoons freshly grated turmeric
1/4 cup freshly squeezed orange juice
1 teaspoon maple syrup
1 tablespoon tahini
2 teaspoons white wine vinegar
1/2 cup olive oil
salt to taste
freshly grated pepper
Method
1) To prepare the turmeric: Like peeling ginger, the easiest way to remove the skin is to scrape it off with the edge of a spoon. Then finely grate. Be careful, as the root can stain.
2) Into a medium bowl add 1/4 cup of freshly squeezed orange juice (about 1 small orange), 1 teaspoon of maple syrup, 1 tablespoon of tahini, 2 teaspoons of white wine vinegar and 2 teaspoons of freshly grated turmeric.
3) Whisk to combine and drizzle in 1/2 cup of olive oil, constantly whisking until thickened. Season with salt to taste (about 1/2 teaspoon) and freshly ground pepper. Refrigerate.
Sue Riedl