Monday, August 26, 2013

One Great . . . ginger salad dressing

Salads sound so virtuous, but salad dressings can sink that quickly. I was happy to stumble on this version of one of my favorites, a Japanese-influence soy-ginger dressing.

It packs major flavor, thanks to plenty of garlic and the juice from grated ginger. Put it in a jar with a tight-fitting lid and you can keep it in the refrigerator for up to a week. Give it a good shake when you're ready to go.

Ginger-Soy Salad Dressing
One large piece fresh gingerroot, about 4 to 6 inches
1/4 cup soy sauce
Juice of 1 whole lemon (about 2 tablespoons)
3 cloves garlic, minced (about 2 tablespoons)
1 teaspoon Dijon mustard
2 teaspoons honey
2/3 cup olive oil

GRATE the ginger on a box grater or bamboo ginger grater. Squeeze to extract the juice; you should have 2 to 3 tablespoons. Place ginger juice in a small mixing bowl and add the soy sauce, lemon juice, garlic, mustard and honey. Whisk to combine well.

WHISKING constantly, slowly add the olive oil. Place in a jar with a tight-fitting lid and refrigerate 5 to 7 days. When ready to use, shake the jar to remix.

YIELD: About 1 cup.


Anonymous said...

Refrigerate 5-7 days before using or 5-7 days before it goes bad?

Kathleen Purvis said...

You could keep it for 5 to 7 days in the refrigerator before it goes bad. Probably longer, actually, but all that ginger and garlic may get too strong eventually.

Cheri Wiles said...

Oh my. My mouth is watering. Can't wait to try!