Sesame Marinade and Dressing for Asian Grilled Chicken Salad

Ingredients

• 1 tablespoon roasted peanut oil, such as Loriva brand
• 1 small shallot, peeled, coarsely chopped
• 3 small garlic cloves, peeled and chopped
• 1 tablespoon scallion whites, cleaned, thinly sliced
• 1 tablespoon garlic scapes or green garlic, cleaned, thinly sliced
• 3 tablespoons low salt tamari sauce, organic
• 1 tablespoon rice vinegar
• 1 teaspoon fresh ginger, peeled and grated
• ¼ teaspoon hot pepper flakes, or more to taste
• 1/3 cups filtered water
• 3 tablespoons dark cane sugar
• 2 teaspoons sesame seeds
• 1 teaspoon lemon grass, inner leaves, chopped fine
• 2 tablespoons sesame oil

Instructions

1. Add 1 T. roasted peanut oil into a 9 inch skillet, turn heat to moderate. Add the shallots and garlic and saute 2 minutes until just colored.
2. Add the scallions and garlic scapes and stir one minute.
3. Add the next 8 ingredients (tamari through lemon grass). Bring to a boil, then simmer covered to bring the flavors together just 2 minutes.
4. Take off the heat and let cool. Whisk in 2 T. sesame oil.
5. Place into a clean, sterile glass jar and refrigerate.

Loriva makes an excellent roasted peanut oil.

This recipe may not be reproduced without the consent of its author, Karen Sheer.