This tea-based mixture can be used as a marinade for meat or fish, for flavoring stir-fries, as a basting sauce for grilled vegetables, or as a vinaigrette for green and pasta salads.
Pasta Salad with Earl Grey Tea Vinaigrette
- ½ cup strong Earl Grey tea
- 2 tbsp orange juice
- ½ tsp granulated sugar
- 1 tbsp rice wine vinegar
- 1 tbsp minced shallots
- 1 clove garlic, minced
- ¼ tsp each of salt and pepper
- 2 tbsp sesame oil
- ¼ cup chopped fresh basil
- 4 cups cooked fussily or other short pasta
- 1 cup each red and green pepper, diced
- 1 cup red onion, finely chopped
Place tea, orange juice and sugar in a small saucepan or skillet and bring to boil; reduce to about 2 tbsp. Combine tea mixture, vinegar, shallots, garlic, salt, pepper and sesame oil. Stir in basil. (can be made up to 2 days ahead. Doubles easily)In large bowl, toss together pasta, peppers and onion; drizzle over dressing and toss to combine. Taste and adjust seasoning as necessary.
Makes 4-6 servings.
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