Asian Ginger Vinaigrette
Ingredients
- 2 tablespoons rice vinegar
- 1 tablespoon finely grated ginger
- 1 tablespoon low-sodium soy sauce
- 2 teaspoons lime juice
- 3 garlic cloves, pressed or minced
- ¼ cup extra-virgin olive oil
Cook
Whisk all ingredients — except for the olive oil — in a small bowl. Whisking constantly, add the oil in a slow, steady stream and continue whisking until thickened. This will emulsify your salad dressing so the oil and vinegar will not separate. Store in a tightly closed container in the refrigerator for 3–4 days.
Serve
Photography by Bill Nellans
Food styling by Jennifer Nellans