Salad Dressing of the Week: Sesame Ginger Vinaigrette

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Salad Dressing of the Week: Sesame Ginger Vinaigrette

I love this dressing and use it all year long--but particularly in the summer over a bowl of fresh sliced cucumbers, or a batch of quick-blanched fresh broccoli or green beans, or sauteed greens, all from the garden.

Toasted sesame oil, one of my most favorite pantry staples ever, is widely available, but if you pick it up in an asian market or anywhere in Chinatown, it will be dollars cheaper per bottle.


	SESAME GINGER VINAIGRETTE RECIPE By Catie Baumer Schwalb Makes approximately ¼ cup Rice Vinegar, 1 TBS Garlic, ½ clove, crushed and finely chopped Fresh Ginger, ½ tsp, grated Toasted Sesame Oil, 3 TBS Salt, to taste Combine the vinegar, garlic and ginger in a bowl, and allow to sit for 10 minutes, to infuse the vinegar with the flavor of the garlic and ginger. Then, while whisking constantly, pour the sesame oil into the bowl in a slow, thin stream. Taste, and adjust salt. Serve as a dressing for a green salad, tossed with cooked vegetables (green beans, broccoli, carrots, sautéed greens) or as a marinade for grilled meats.

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Salad Dressing of the Week: Avocado, Lime and Cilantro

I made this quickly in the blender this week, to go over a cold rice salad with shredded poached chicken, local corn, a few early tomatoes and chunks of avocado. Mostly the goal was to distribute the little bit of avocado I had on hand as much as possible throughout the salad. We loved the result, and I expect we'll be drizzling this all over salads, soups, sandwiches, and all sorts of grilled things all summer long.

Creamy Avocado Lime and Cilantro Dressing

By Catie Baumer Schwalb

makes about one cup.

1/2 avocado
3 tablespoons fresh lime juice, from one large lime, or a few smaller
1/4 cup, packed, fresh cilantro (include stems too if they are young and fresh)
1/2-3/4 cup olive oil
salt, to taste

In a blender, combine avocado, lime juice and cilantro. Blend until smooth. Through the hole in the blender lid, slowly pour in the olive oil, with the blender on low. Start with a half cup, and taste for balance. If it seems too tart, add a little more gradually, tasting as you go. Season with salt, to taste.

Serve immediately, or chill briefly.

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Catie Baumer Schwalb is a chef, food writer and photographer, who splits her life between the city and the country. Not too long ago Catie was a New York City based actress and playwright for more than a decade. She has her Master of Fine Arts from the National Theater Conservatory, and her Grand Diplôme in classic culinary arts from the French Culinary Institute in New York City. ... Read More ≫

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