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Green Tea Vinaigrette

Green Tea Vinaigrette

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  • Makes: 16 servings
  • Yield: 1 cup
  • Hands On 15 mins
  • Total Time 45 mins

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Minneapolis chef Marshall Paulsen created this unusual dressing when matcha was the surprise ingredient in a chef's challenge. On a mixed-green salad, it's a perfect accompaniment to the Spring Egg Scramble (also available on our website). The recipe comes from the Birchwood Cafe Cookbook (University of Minnesota Press, $29.95).

Ingredients

  • 1/3 cup rice wine vinegar
  • 1 tablespoon matcha (green tea powder)*
  • 1/2 cup fresh mint leaves
  • 1 tablespoon chopped shallot
  • 1 tablespoon maple syrup
  • 2 teaspoons Dijon mustard
  • 1 teaspoon lime juice
  • 1 clove garlic, smashed
  • 1/3 cup rice bran oil or mild olive oil

Directions

  1. In a small saucepan, bring the vinegar and matcha just to a simmer. Remove from heat and let stand, covered, for 5 minutes. Uncover and let cool completely.
  2. In a blender, combine the tea mixture, mint, shallot, maple syrup, mustard, lime juice and garlic. Cover and blend until mint is chopped, scraping sides as needed. With blender running, gradually add oil in a thin stream. Store, covered, in the refrigerator for up to one week.

Tip

  • *Shopping Tip Matcha is a vibrantly hued powdered green tea. Ordinary green tea that you find in tea bags is not a suitable substitute. Find matcha online or at Asian markets and large or specialty supermarkets.

Nutrition Facts

(Green Tea Vinaigrette)

Servings Per Recipe 16, Thiamin (mg) 0, sat. fat (g) 1, Riboflavin (mg) 0, sodium (mg) 26, fiber (g) 0, sugar (g) 1, Potassium (mg) 19, calcium (mg) 8, pro. (g) 0, cal. (kcal) 47, vit. A (IU) 130, iron (mg) 0, Niacin (mg) 0, carb. (g) 2, Monounsaturated fat (g) 2, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 3, Polyunsaturated fat (g) 2, Trans fatty acid (g) 0, Cobalamin (Vit. B12) (µg) 0, Fat, total (g) 5, vit. C (mg) 1, chol. (mg) 0

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