Log in
Darjeeling Vinaigrette
Michele LillieLooking to make your salad come alive? What better way to complement vibrant colors and crunchy textures than with a healthy and delicious vinaigrette. Double the healthy quotient by making your vinaigrette with high quality loose-leaf tea! Try this simple recipe and then make it your own with all the wonderful variations!
Ingredients
½ cup vinegar (see below for choices & combinations)
1 tsp loose-leaf tea leaves (see below for choices & combinations)
1-2 tsp honey, to taste
1 tsp minced shallot
1 garlic clove, chopped (optional)
1 Tbsp chopped fresh herbs such as thyme, sage, tarragon or a blend (more to taste).
¼ tsp salt
¼ tsp freshly ground black pepper
1 cup neutral-flavored oil
Directions
Step 1
In a small saucepan, heat vinegar to a boil over high heat. Add tea leaves & remove from heat. Let steep until cool, about 15-20 mins. Strain into bowl, discarding the leaves.
Step 2
Add honey, shallots, garlic (if using), herbs, salt & pepper. Whisk well.
Step 3
Drizzle in oil while continuing to whisk. Alternatively, put all ingredients in blender and blend to emulsify.
Step 4
Use immediately or store in refrigerator for up to 5 days.
Variations
- Rice vinegar & Darjeeling tea leaves
- Rice vinegar & green tea leaves
- White balsamic vinegar & oolong tea leaves
- Malt vinegar & Assam or other full-bodied black tea
- White wine vinegar & green tea leaves
- Red wine vinegar & Keemun tea leaves
- Apple cider vinegar & Darjeeling, Ceylon or oolong tea leaves
