Tea Infused Salad Dressing! …part three?

This is one of two teas that kind of originally inspired this idea, the other being Spicy Pina Margarita. That’s because I really just did not like the tea on its own but found it unique enough to hold on to because I was convinced I could find something brilliant to do with it culinary-wise.

So, here’s the recipe that I used:

- 1/3 Cup of Apple Cider Vinegar
- 2 tablespoons of tea
- 2 tablespoons of honey
- 2/3 Cup of Avocado Oil
- Black Pepper & Salt to Taste
- Mason Jar
- Cheesecloth

I started by bringing the vinegar to a boil in a saucepan on the stovetop, then immediately removing it from the heat and adding in my tea and letting that “steep” in the hot vinegar until completely cold. Then I strained it into the mason jar using the cheesecloth, and added in my honey – shake that all up until it’s combined, then added in the oil slowly, shaking throughout that process until fully emulsified. Add in your spices/salt/pepper to taste – in this case I actually added lemon pepper instead of salt/pepper.

What I was going for here was definitely something with my tangyness to it; hence the decision to use apple cider vinegar instead of white vinegar. I needed some sweetness to balance all that acidity, so I did use honey instead of a different type of emulsifier (egg white, for example) but I stuck with plain honey so as to now introduce another flavour into the mix to wreck my vinegar/tea pairing. I used avocado oil for a similar reason; I obviously needed oil for the recipe but this is a kind that practically has no flavour, so it worked in regard to making sure the other flavours really came through. The tea itself has tomato, apple, ginger, chili, and pumpkin in it – so it’s already got some sweetness in addition to the savory/spicy elements. I wanted to really create something that was both savory and sweet; just like how a tomato can be on its own. I think this one turned out great! I don’t love it quite as much as I do the whisky dressing I made earlier in the day, but I think it’s still delicious and ultimately still tastes like the tea in addition to all of the other things in the recipe. Plus, it allowed me to find a use for a tea that I simply didn’t enjoy drinking. All the flavours come together really nicely!

The only thing that I think I might have done differently if I was recreating the recipe was add some fresh dill into the hot vinegar/tea mixture to steep in some aromatics as well. I think the dill would have been a nice compliment to all the other flavours going on, while highlighting the “Caeser” element of the tea in a different way.

C’est la vie.

EDIT: I forgot, I kind of took a picture of this dressing!


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Hello! My name is Kelly, though many people in the tea community call me Ros or Roswell.

I am a mid-twenties tea addict, blogger, and all around nerd. I grew up in the Prairies, but a few years ago I relocated to Quebec to pursue a career with DAVIDsTEA in the tea industry! I’m still working on getting my French language skills down…

My first introduction to tea, in any form outside of instant and bottled iced tea, was about seven years ago when I happened to stumble upon DAVIDsTEA while looking for a birthday present for a friend! I tried their Birthday Cake rooibos blend, and I’ve been hooked on tea ever since! In those seven years; I was introduced to the online tea community, expanded my interest in flavoured teas to include a deep love and appreciation for straight teas and traditional brewing methods, got a tea themed tattoo, started reviewing teas, amassed a sizable tea and teaware collection, became a TAC certified Tea Sommelier, & even came full circle by beginning a career in the tea industry with DAVIDsTEA!

I consider myself a Jack of all Teas, and strive to have a knowledge and appreciation of all tea types, formats, and styles of drinking. I don’t like to feel boxed in to just being a “flavoured tea” or “straight tea” drinker – my expectations may vary depending on the type of tea or how it’s been processed/prepared but if it’s good tea, it’s good tea no matter how it’s been made!

You name it, I probably drink it- and I’ll absolutely try anything at least once.

My default method of preparation is hot, Western style, and straight – but I’m not opposed to additions if I’m in the right mood. If I ever add something to a tea or use a different method of preparation I will ALWAYS call it out in the tasting note though.

I like to listen to music when drinking tea, especially when I’m brewing a large pot at a time or steeping Gongfu. Often I curate very intentional tea and music pairings, and sometimes I share them here in my tasting reviews. Music is something that I find can deeply affect the experience of having tea.

I’m also one half of the “tea and fandom” podcast GeekSteep where, weekly, we discuss newly explored fandoms over tea as well as try to figure out the perfect tea to pair with each fandom. You can find us on Spotify and Apple & Google podcasts.

Favourite flavour notes/ingredients: Pear, lychee, cranberry, cream, melon, pineapple, malt, roasty, petrichor, sweet potato, heady florals like rose, hazelnut or walnut, sesame, honey (in moderation), and very woody shou.

Least favourite flavour notes/ingredients:
Lemongrass, ginger, strongly spiced profiles (and most Chai in general), mushrooms, seaweed, chamomile, stevia, saltiness or anything that reminds me too much of meat that isn’t supposed to taste like meat…

Currently exploring/obsessed with: Sheng from Yiwu, Yancha (Qilan in particular), anything with a strong sweet potato note. Also, I need to try ALL the root beer teas! Searching for a really good caramel flavoured blend, ideally with a black tea base.

Please contact me at the instagram account listed below if you would like me to review your teas.

Currently I’m employed in the tea department of the DAVIDsTEA head office. While I’m still sharing my own personal thoughts on new & existing DAVIDsTEA blends, I am no longer numerically rating them due to the obvious conflict of interest. Any comments expressed are a reflection of my own thoughts and opinions, and do not reflect the thoughts and opinions of the company. Any DAVIDsTEA blends you currently see with a numeric score were reviewed prior to my being hired there and have not been adjusted since becoming a DAVIDsTEA employee.


Montreal, QC, CA



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