Images © Noel Cunningham
“I grew up eating tamarind and the usual forms were tamarind balls, or to eat as is. But this summer I am adding it to my salad for a punch of summertime flavour. This dressing is tart, sweet and perfect for an appetizer salad.” – Chef Noel Cunningham, Cuisine by Noel
Tamarind Vinaigrette
Course:
Soup
Cuisine:
Caribbean, Jamaican
Ingredients
- 1/4 cup olive oil
- 2 Tbsp. balsamic vinegar
- 1 cup tamarind juice
- 1 pinch salt
- 1 pinch black pepper
- 1 pinch brown sugar
- 1 tsp. fresh parsley or dried
Preparation
-
Strip tamarinds from their pods and place in a medium bowl then add just enough hot water to cover them. Let them sit for half an hour or until cool.
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With clean hands, massage the pulp to get the flesh from the tamarind then pass through a fine sieve strainer.
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Add all the ingredients in a blender and pulse until combined, put to chill and serve with your salad. Shake well before serving.