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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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An easy, yet zesty vinaigrette for use on both green and pasta salads. This dressing is best made the day before so flavors meld. Adapted from Jean-Georges: Cooking at Home with a Four-Star Chef by Jean-Georges Vongerichten and mark Bittman. Ingredients:
1 cup extra virgin olive oil |
fresh ginger, rough chopped (2-inch piece) |
1 tablespoon sherry wine vinegar |
2 tablespoons fresh lime juice (about 2 limes) |
salt & freshly ground black pepper |
1 tablespoon warm water |
Directions:
1. Process all ingredients in a blender; be sure to use plenty of black pepper.
2. Add 1 tablespoon, or so, warm water to reach desired consistency.
3. Let rest in refrigerator 1 day before using so flavors meld.
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