I wish I had taken a photo of the dandelion salad I made with this dressing, but it was gobbled up so quickly when I made it for my class a week or so ago at the Easton Public Market that there was no opportunity. And because we're about to go out of town for a week, I'm just about out of time! Bear with me!
I'll just tell you what I did: I washed and de-stemmed a bunch of dandelion greens. I hard boiled some quail eggs for about 2-3 minutes and chilled them. I tossed the salad with the quail eggs, grape tomatoes, grated carrots and this turmeric dressing. Simple, but really delicious. I didn't even blanch the greens first; there's enough tang and sweetness from the other ingredients and the dressing that it balanced things out fairly well. If you don't have dandelion greens, you can use another dark green, like kale (massage it first!) or spinach.
Let's talk about the benefits of turmeric. This rhizome, like ginger, is an immune system friend. It's what gives curries their yellow color. It possesses anti-inflammatory properties, which makes it healthy for just about everyone but especially those who have arthritis or joint pain, for example. You can buy it in various forms, but ground turmeric is most easily accessible. If you can find the root, I highly recommend it. I consume an inch-long piece of turmeric just about every day.
This multipurpose salad dressing can be used in a number of applications and brings a bright, zippy note to greens. You can amp up the turmeric by using both root and dried versions if you like. This recipe works best if you have a food processor; if not, a blender will do, but you might find that you have to add a little bit of water to get this dressing going, depending on your blender.
- 1 clove garlic
- 1 small shallot
- 1-inch piece turmeric root and/or 1 tsp. ground turmeric
- ½ very ripe avocado
- 2 T. honey
- 2 T apple cider vinegar
- Juice of one lemon
- Himalayan sea salt and freshly cracked black pepper, to taste
- 1/4 cup extra virgin olive oil
Put the garlics, shallot and turmeric(s) into the bowl of a food processor fitted with the blade and pulse to mince. Add the avocado through lemon juice and turn it back on to process. Slowly drizzle the olive oil through the top, adding a little more if necessary to puree. Taste, and adjust ingredients if necessary.
Keep in a covered container in the refrigerator; it should last 3-4 days but best used right away.
Makes about ¾ cup.