Pickled Ginger Vinaigrette
Ingredients
1 ½ teaspoons pickled ginger*, drained, chopped fine
2 tablespoons rice vinegar
2 tablespoons reduced sodium tamari sauce, organic
½ teaspoon dijon mustard
⅛ teaspoon fresh cracked black pepper, (blend of peppercorns)
1 tablespoon filtered water
½ cup roasted peanut oil, such as Spectrum
2 teaspoons toasted sesame oil, expeller pressed, such as Loriva
Instructions
1
Add the first 6 ingredients in a small, 2 cup capacity bowl.
2
Blend with a whisk, and let stand 15 minutes to macerate.
3
Pour the roasted peanut oil and toasted sesame oil into a measuring cup. SLOWLY drizzle into the bowl and whisk until emulsified.
4
Add some thinly slice scallions to vinaigrette just before serving if desired.
5
Store in an airtight glass container.
Recipe can be easily doubled.
This recipe may not be reproduced without the consent of it’s author, Karen Sheer.
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