(The NYT article is here: Sesame Ginger; sort of pretentious intro, but a great recipe)
1 clove garlic, minced
1 tsp minced ginger
3 Tablespoons rice vinegar
1 tsp soy sauce
1 tsp brown sugar
2 Tablespoons sesame oil
4 Tablespoons light olive oil (recipe called for 5 Tbsp; I used 4)
Place all ingredients in a mini-blender and blend. Makes 2/3 cup.
Delicious!
1 comment:
Hey! I have been making this dressing lately, too! I add a little extra honey to sweeten it a bit, but otherwise the same. Rare to see salad dressing without any of our family's allergies.
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