Allow me to begin by clarifying the misleading title of this post: the dressing I am about to bestow upon you is no mere salad dressing (the best never are). This matcha green tea salad dressing turns out to be a marvellous marinade for fish, tofu, and especially drizzled over roasted veggies. It's also the kind of sauce that I just can't seem to help myself from keeping in the fridge to dip the odd carrot or spicy sprig of arugula into.
One thing that is particularly important to note: I give approximate amounts here because salad dressing is simply one of those matters of personal taste. Tweak away. I don't usually like an overly sweet dressing, but the sharpness of the pickled onions and the burst of umami from the matcha green tea powder seem to open the door to a dollop or two more maple syrup than I would normally add.
Oh, and another thing: it's hard to stress how important the quality of your oil is when using it raw. Good quality olive oil is like the one guy at a party who really kicks things off: it doesn't need anything else, just a pinch of salt and a spot to dance. That said, I think grapeseed oil is actually the better choice for this dressing. It's milder and less woody, perhaps more nurturing of the flavour bomb this dressing is.
Matcha Green Tea Salad Dressing
Prep time: Less than five minutes (with some waiting in between for best results)
The juice of one lemon
2 tbsps of rice wine vinegar
4 good glugs of grape seed or cold-pressed extra virgin olive oil
2 or 3 tbsps of Maple syrup
1 Red onion
2 or 3 tsps of Maru Matcha Organic Uji Matcha "Electric Body & Mind"
Start by chopping your onions into fine half-moon slivers. Add them to the vessel (I like a beaker or jam jar, anything with a tight lid), and begin adding the salt, lemon, and rice vinegar. If you're in a pinch, it's fine to let the onions sit for just a few minutes as the acids in the lemon juice and vinegar sap the onion of its inherently acrid onion-ness, but ideally you should let your onions mellow in the acids for about an hour, until the liquid has turned a warm magenta and the liquid seems to be rising.
Once you're there, add the oil and maple syrup, then finally, just before you start shaking, scoop in your matcha. Waiting till the last minute to add your matcha powder will ensure that the matcha maintains the prettiest colour it can muster.
Now shake that shit up, and drizzle it alllll over your favourite greens. Amen.
Photos: Julia Burlingham
Styling: Diana Quach