I love this Vinaigrette for it's freshness. The subtle spice of our Lemon Ginger Curry combined with the burst of flavor you get from cardamon seeds is un matched. Sensational on a salad but don't stop there. Use it in a stir fry, poach a delectable piece of Barramundi in it. Use you imagination and the options are endless.
Lemon Ginger Vinaigrette
- 1/4 cup olive oil
- 2/3 cup lemon juice
- 1 tbsp Lemon Ginger Curry
- 1 tbsp Cardamon Seeds
- 1 tbsp Fish Sauce
Combine all ingredients in a shallow bowl or baking dish. Cover and microwave on high for 2 minutes. The heat will infuse the flavors in the oil and lemon juice. Combine with a whisk. Transfer to a cruet for later use. Store in the refrigerator for up to 3 weeks. This also makes a great gift.
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