Best 3 Tamarind Vinaigrette Recipes
**Tamarind Vinaigrette: A Tangy and Versatile Dressing**
Indulge in a symphony of flavors with our tantalizing tamarind vinaigrette, a vibrant dressing that elevates any dish with its unique sour, sweet, and savory notes. This versatile dressing, crafted from the finest tamarind pulp, seamlessly blends with a medley of herbs and spices, creating a delightful dance on your palate. Whether you're drizzling it over crisp salads, succulent grilled meats, or tangy seafood, this tamarind vinaigrette promises to transform your culinary creations into unforgettable experiences. Explore our collection of carefully curated recipes and discover new ways to infuse your meals with this extraordinary dressing. From a classic tamarind vinaigrette to variations infused with aromatic herbs, zesty citrus, and a hint of spice, we've got you covered. Embark on a culinary adventure and let the vibrant flavors of tamarind take your taste buds on a journey of delight.
TAMARIND VINAIGRETTE
Tamarind lends a rich flavor, with notes of raisin and dried fruit, to this versatile vinaigrette. This dressing is fantastic on mango and shrimp salad, Asian chicken salad, or a simple arugula salad.
Provided by France C
Categories Vinaigrette Dressing
Time 10m
Yield 6
Number Of Ingredients 7
Steps:
- Combine rice vinegar, tamarind concentrate, maple syrup, shallot, salt, and pepper in the bowl of a small food processor or blender. Pulse to combine.
- With the unit running, stream in the oil a bit at a time, until thoroughly emulsified.
Nutrition Facts : Calories 122.1 calories, Carbohydrate 2.6 g, Fat 12.5 g, SaturatedFat 1.7 g, Sodium 97.4 mg, Sugar 2 g
TAMARIND VINAIGRETTE DRESSING
Make and share this Tamarind Vinaigrette dressing recipe from Food.com.
Provided by Jack Bigio
Categories Salad Dressings
Time 2m
Yield 12-18 serving(s)
Number Of Ingredients 6
Steps:
- Mix vinegar, mustard, salt and sugar.
- Slowly add oil and continue to mix.
HERBY TOMATO SALAD WITH TAMARIND-MAPLE DRESSING
Collect the juiciest, ripest tomatoes you can find for this salad (the sweeter and fruitier, the better), which is amplified by an herby, piquant dressing. Start with cilantro, scallions, and Thai basil; perilla leaves lend a grassy, aniseed note. You can find them at Asian grocery stores or greenmarkets, but, if they're unavailable, substitute shiso or mint. Tamarind is very sour, too tart to enjoy on its own, but paired with a sweetener, such as maple syrup, honey or brown sugar, it sings with citrusy, smokey notes. Don't be afraid to add more maple, chile, salt or vinegar until you strike that harmonious sweet-sour balance. And, two final notes: If you're looking for a heartier salad, add 2 cups of cooked grains, like farro or quinoa, and feel free to use store-bought crispy fried shallots if tight on time.
Provided by Hetty McKinnon
Categories lunch, weekday, salads and dressings, main course
Time 30m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Start the salad: Cut the tomatoes into different shapes - this creates different textures and visual interest - and place them in a colander. Sprinkle with a big pinch of salt, and set in the sink to drain as you prepare the rest of the ingredients.
- Place a strainer over a heatproof bowl. Line a baking sheet or large plate with paper towels.
- Prepare the fried shallots: Add the oil and shallots to a medium saucepan, and place over low heat. Bring the oil to a simmer, stirring the shallots with a fork to separate the rings. Cook for 10 to 15 minutes until the shallots are light golden brown, watching them closely, as they will brown quickly toward the end of their cooking. (Don't let the shallots brown too much, as they will continue to cook after you take them out of the oil.)
- Remove the shallots to the strainer to drain, then transfer them to the paper towels. Season with salt and allow to cool. Reserve the oil. Shallots can be fried 5 days ahead and stored in an airtight container at room temperature.
- Prepare the dressing: Whisk together all the ingredients.
- Assemble the salad: Combine the tomatoes, two-thirds of the herbs and scallions, and half the dressing. Season with salt and pepper, and toss to combine. To finish, top with the remaining dressing, a drizzle of the shallot cooking oil and the rest of the herbs and scallions, then finally with the fried shallots. (Reserve remaining shallot oil for other uses, like vinaigrettes, stir-fries and soups.)
Tips:
- For a more tangy vinaigrette, use more tamarind paste. For a sweeter vinaigrette, use less tamarind paste and add a bit of honey or maple syrup.
- To make the vinaigrette ahead of time, whisk all of the ingredients together in a jar and store in the refrigerator for up to 2 weeks.
- Use the vinaigrette on salads, roasted vegetables, grilled meats, or fish. It's also great as a marinade.
- If you don't have tamarind paste, you can use 1/4 cup of tamarind juice instead. Just be sure to omit the water from the recipe.
Conclusion:
Tamarind vinaigrette is a delicious and versatile dressing that can be used on a variety of dishes. It's easy to make and can be tailored to your own taste preferences. So next time you're looking for a new way to dress up your favorite salad or roasted vegetables, give tamarind vinaigrette a try. You won't be disappointed!
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