Turmeric Vinaigrette


We prefer to eat our medicine a little at a time. Like everyday or even three times a day. All of those nutrients and phytonutrients, vitamins and antioxidants, immune system boosting and cancer fighting chemicals are either growing in the kitchen garden or tucked away in the spice cupboard. Everyone is raving about the health benefits of turmeric. So how can you eat a little everyday? Try this recipe for a turmeric mustard vinaigrette and drizzle over a freshly picked salad of spinach, baby kale and whatever is still growing in the last of the summer garden.

Turmeric Mustard Vinaigrette

3/4 cup extra virgin olive oil

2 TBL ground turmeric

1/4 cup white wine vinegar

1 TBL Dijon mustard

1 clove garlic, pressed

2 tsp brown sugar

Freshly ground pepper

Salt to taste (about 1/4 tsp)

Heat the olive oil and turmeric in a stainless steel skillet. Sauté over medium heat until turmeric turns a golden brown. Be careful to not burn. Remove from heat and cool.

Whisk the vinegar, Dijon mustard, garlic, brown sugar, salt and pepper together until well mixed. Pour the oil turmeric mixture into the vinegar a little at a time while whisking by hand or with a stick blender, until all of the oil is incorporated.

Enjoy with fresh fall or spring garden greens or over roasted vegetables.