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.