Zesty Tamarind Vinaigrette

1. 1
   prep · ~20 min

   Soak and extract the tamarind.

   Break the tamarind into small pieces and soak in 100ml warm water for 20 minutes. Massage it with your fingers to release the pulp, then strain through a fine mesh sieve, pressing to extract all the thick liquid. Discard the solids.

   TIPUse seedless tamarind block for the smoothest result. If using tamarind paste, skip this step and use 1 tablespoon paste instead.
2. 2
   mix · ~1 min

   Mince the garlic to a fine paste.

   Sprinkle a tiny pinch of salt on the minced garlic and crush it with the flat side of your knife, dragging and pressing until it becomes a smooth paste. This helps it dissolve seamlessly into the dressing.

3. 3
   mix · ~1 min

   Whisk the vinaigrette base.

   1.In a small bowl, combine the tamarind extract, lemon juice, garlic paste, honey, cumin powder, black pepper, and salt.

   2.Whisk until the honey dissolves completely and everything is well blended.
4. 4
   mix · ~2 min

   Emulsify with olive oil.

   While whisking continuously, slowly drizzle in the extra virgin olive oil in a thin, steady stream. Keep whisking until the dressing comes together into a smooth, glossy emulsion. Taste and adjust salt or lemon juice if needed.

   TIPA steady drizzle is key for a creamy emulsion. If the dressing separates later, just give it a vigorous shake or whisk before serving.
5. 5
   serve

   Drizzle over your salad and serve.

   Use immediately or refrigerate in a sealed jar for up to 5 days. Bring to room temperature and shake well before each use.

   TIPThis vinaigrette is fantastic on peppery greens like arugula, roasted sweet potatoes, or a simple cucumber and tomato kachumber.

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