Roasted Pumpkin Seed Oil Vinaigrette |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Because Austrian roasted pumpkin seed oil, a current favorite in American restaurant kitchens, becomes acrid when it's heated, it's best not to cook it. Ingredients:
1/4 cup fresh orange juice |
2 tablespoons soy sauce |
1 tablespoon plus 1 teaspoon roasted pumpkin seed oil (see note) |
2 teaspoons white wine vinegar |
1 teaspoon minced jalapeño |
1 garlic clove, minced |
1/2 teaspoon minced fresh ginger |
pinch each of salt and freshly ground pepper |
Directions:
1. Combine all of the ingredients in a bowl.
2. Make Ahead: The vinaigrette can be refrigerated overnight. Serve at room temperature.
3. Serve With: Grilled shrimp; shrimp or vegetable dumplings; chicken salad; avocado-tomato salad; boiled rice noodles
4. Notes: Roasted pumpkin seed oil is available at specialty food stores.
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