Tuesday, February 17, 2009

Sesame Vinaigrette

Sorry. I ate it all before I could get a picture. It didn't even get to a plate. I think salad just tastes better right out of the bowl anyway.

I've been buying spring mix at Sam's lately. A person really can't eat too much salad, right? I love sesame vinaigrette, and until recently I've mixed it in a bowl, tasting and adding a little of this, and a little more of that. As a favor to my mother, I finally took notes. Here is a basic, easy recipe:

Simple Sesame Vinaigrette

2 Tablespoons sugar

1/4 cup rice vinegar

1 Tablespoon Soy Sauce

1/8 cup sesame oil

1/2 cup canola oil

I place the first three ingredients in a tightly sealed jar and shake it like the dickens. When the sugar is dissolved, I add the oils and shake some more. Voila! (It will settle -- who cares.)

This recipe has the four corners covered: sweet, salty, tangy and slick (the oils). Don't get me started about those fat-free dressings...boring! If you pay attention to those things (as I should) simply use less dressing on your salad. This is also a great recipe to adapt. Add fresh ginger, garlic, peppercorns, crushed red pepper flakes...go wild.


Scott Neal said...

Great dressing straight up, but I particularly like to add freshly cracked black pepper, not finely ground. You know, those big chunks of black pepper that can even get caught in your teeth and be discovered an hour or two after the salad is gone.

Sarahkai said...

We must be on the same wave length these days, because I have been eating the heck out of salad. I'm serious. Salad. Salad. Salad. I'll have to try this dressing; it sounds delicious. Thanks for sharing!

Jocelyn said...

I'm going to try this. Thanks for the great recipes!