 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.
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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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