Curried Salad Dressing with Egg

June 14, 2012 at 1:48 pm Leave a comment

1 clove garlic, minced
1 teaspoon Dijon mustard
1 teaspoon prepared curry powder
1 tablespoon mayonnaise
squirt of lemon juice
2-3 tablespoons water, approximately (depends on how thick you like your dressings)
1 soup spoon sour cream, yogurt, or crème fraiche
1 hard-cooked yolk, smashed
salt & pepper to taste

I put all ingredients into a jar and shake well. Let rest and chill for a minimum of an hour, to allow the curry to fully bloom.

The picture shows it served over a salad of sliced steak, steamed cauliflower, mesclun greens, avocado, tomato, and beets.

It makes a great dip for crudités when served thick.

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Entry filed under: For One or Two, Low Carb, Main Course, Sides & Salads. Tags: , .

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