July 6 - Ceylon Tea party

Salad with Earl Grey Tea Vinaigrette

Deep, rich-tasting tea is the perfect ingredient to take the place of fat in salad dressings and marinades. This tea-based mixture can be used as a marinade for meat or fish, for flavouring stir-fries, as a basting sauce for grilled vegetables, or as a vinaigrette for green and pasta salads.

Earl Greay Salad dressing

Dressing/marinade:

1/2 cup

strong Earl Grey tea

125 mL

2 tbsp

orange juice

30 mL

1/2 tsp

granulated sugar

2 mL

1 tbsp

rice wine vinegar

15 mL

1 tbsp

minced shallots

15 mL

1

clove garlic, minced

1

1/4 tsp

each salt and pepper

1 mL

2 tbsp

sesame oil

30 mL

1/4 cup

chopped fresh basil

50 mL

  •  Place tea, orange juice and sugar in a small sauce pan or skillet and bring to boil; reduce to about 2 tbsp/30 mL.
  • 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, leafy greens, dried cranberries and pine nuts; drizzle over dressing and toss to combine. Taste and adjust seasoning, if necessary.
  • Makes 4 to 6 servings.

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