Tuesday, May 1, 2007

Ginger Vinaigrette

Ginger: a spice commomly used in Asian and Indian cuisines. It has a peppery, slightly sweet flavor, and it can also be used as medicine. I usually add ginger to seafood, oriental dishes, vegetables, and also cakes, cookies or use it combined with other spices, such as clover and cinnamon. This is an adapted recipe that I found in the March and April issues of Real Simple magazine.


Ginger Vinaigrette
1/2 cup extra-virgin olive oil
3 tablespoons rice vinegar
1 tablespoon finely grated ginger
1 dash salt (optional)

In a small bowl, whisk together the ginger, vinegar, salt, and oil. Use it to spice up salads, seafood salads and marinates, oriental dishes, etc.

Cucumber salad: Peel one cucumber. Working over a medium bowl, use a vegetable peeler to create long, thin strips of cucumber. Add radishes, scallions, the ginger vinaigrette and toss. Cover and refrigerate.

Quick salad: use a salad mix (or mix lettuce, grated carrots, cherry tomatoes, and watercress). Add panko and ginger vinaigrette.

5 comments:

Val said...

This is a good idea, and we love cucumber salad so will give that one a try.

We usually use ginger for Asian cooking, where another ingredient is often sherry. So to keep the ginger fresh and moist, I peel the whole ginger piece as soon as I buy it, cut it up into chunks and put it in a jar filled with sherry. Then I take out as much as I need, and can also use the sherry for the recipe.

Kristen said...

I am always looking for new dressing recipes. This one looks fantastic. I bet it would be really good poured over broccoli slaw!

Cris said...

Val, I just love your idea to keep ginger longer, I always end up losing part of it. Thanks so much!

Kristen, I hadn't thought about broccoli slaw... hum... I will give it a try, the cucumber slaw is just so delicious, I've used with carrots too. Take care!

Sonia said...

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Thanks for your visit and so nice words!

BeachysCapeCodCupboard said...

This recipe has my hubby's name written all over it - thank you!!!