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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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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