Tuesday, September 8, 2015

Yes Chef: Dressing my salad with tea!

With yet another hot and humid week in Toronto, I’ve been keeping myself hydrated with glasses of iced green tea. As much as I love cooking, this weather has kept me away from the stove. I eat much lighter meals with fresher ingredients that can be made in a snap. Lovely, healthy, salads are what I crave during these times. This might sound strange, but tea can easily be incorporated into a salad, specifically the dressing.

I’m not big into the salad dressings available at the market. They just don’t taste real. I’ve always made my own dressings using whatever ingredients I can find in my kitchen cabinets that I felt would appeal to my taste buds. Recently, I enjoyed a fabulous salad with a Matcha dressing I created.

Matcha salad dressing.

It’s very simple to make and takes no time at all. Here’s what you’ll need:

  • 2 Tablespoons grapeseed oil
  • 2 Tablespoons freshly squeezed lime juice
  • 1 Garlic clove chopped
  • ¼ Teaspoon Matcha
  • ¼ Teaspoon honey
  • ¼ Teaspoon ground ginger
  • ½ Teaspoon soya sauce
  • Pinch of black pepper

Garlic galore.

Just place all the ingredients into a bowl and whisk until thoroughly combined. I added the oil in slowly after mixing all the other ingredients first, and then just whisked a bit longer. That’s it! Once ready, drizzle it over your salad with your choice of veggies. My salad consisted of all local produce:
  • Romaine lettuce
  • Vine-ripened tomatoes
  • Carrots
  • Red radishes
  • Celery
It was delicious! The dressing was tangy, sweet, and a bit peppery. A really good balance.

Colourful salad.

I would not consider making large batches of this dressing and keeping it for later use. Make enough for what you need, and use it all right away. I hadn’t considered this, but I think this would make a great marinade for a white fish perhaps. Something I may do for next time.

  • Use the juice of lemons instead of limes or perhaps other citrus fruits like oranges or grapefruit.
  • If you don’t have grapeseed oil, try another neutral tasting oil like safflower, but feel free to experiment with oils you like. Normally I’d use olive oil for salad dressings but I felt it had a strong, sweet taste.
  • Go crazy with your choice of produce for the salad. Maybe even add some fruit, berries or nuts.

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