Drink Dona Masala Chai Spiced Vinaigrette
Dressing
Drink Dona Masala Chai Spiced Vinaigrette
I can’t stop making this dressing! Pro tip: Make this the day before because the chai spice is more pronounced the second day. In India masala means spice, and chai means tea. Masala Chai is a black tea infused with fragrant spices, typically served with milk. I love the flavor that the tea brings to the carrots. If you don’t happen to have tea on hand you can use 1 teaspoon of ground cinnamon or pumpkin pie spice.
If you have any questions, send me a DM on Instagram at @chefcarlacontreras
Eat Well,
xo Chef Carla
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Ingredients
(yields serves 2-4)
2 Tbsp. apple cider vinegar
2 tsp. Dona Chai
1 tsp. honey
1 tsp. Dijon mustard or whole grain mustard
1/4 cup olive oil
1/8 tsp sea salt
2–3 grinds freshly ground pepper
Directions
Add apple cider vinegar, Dona Chai, honey, and mustard to a medium bowl.
Drizzle olive oil into the vinegar mixture while whisking to create an emulsion (brings them together). Season with salt and pepper.
Store in a mason jar with a lid or glass-lock container. Dressing lasts up to one week in the fridge.
Chef Carla Notes:
- The difference between Dijon and whole grain mustard is texture. If you want a creamier dressing, use Dijon. If you want the crunchy texture from the mustard seeds, use whole grain.
- Depending on how much acid you like, or how vinegary you want your dressing to taste, you can add more or less olive oil. I love a really acidic dressing, so I use less olive oil. The traditional ratio is three parts olive oil to one part vinegar.
What to Dress:
- This goes well with all salads, like kale or spinach, and with bitter greens, like radicchio, endive, or arugula. It’s also a great match for carrot and beet salads—the dressing’s tangy brightness wakes up the earthiness of the beets and plays off their sweetness. Cheeses like goat cheese and Parmesan also go well.
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