I thought I'd share the recipe for my favorite salad dressing. With its boatload of garlic, ginger and black pepper, this is not a dressing for the faint of heart. You'll either love it or hate it and if you love sweet dressings, I'm guessing you're gonna hate this. But if you're a confirmed salt-a-holic with a passion for garlic, read on:
Ginger Dressing
3/4 C olive oil (use a decent olive oil)
1/4 C soy sauce (use Kikkoman's!! Low sodium's ok)
1 lemon, juiced
3 cloves of garlic, minced
3 tablespoons minced fresh ginger root
2 squirts of honey from Mr. Bear
ground black pepper to taste
3/4 C olive oil (use a decent olive oil)
1/4 C soy sauce (use Kikkoman's!! Low sodium's ok)
1 lemon, juiced
3 cloves of garlic, minced
3 tablespoons minced fresh ginger root
2 squirts of honey from Mr. Bear
ground black pepper to taste
Blend in food processor. Or, if yours doesn't work because your husband finally gifted you with the food processor you'd been hinting about and when you plugged it in for the first time, it didn't work and then your husband gave you the receipt so you could exchange it and you waited so long to exchange it that by then you'd lost the receipt and now you have to pretend that you always just happen to use the food processor when he's not around - blend this dressing in your ancient blender. Pour into some sort of container (I use a Good Seasons dressing-cruet-thingy.) Refrigerate.
A couple of notes:
1) I adjust the ingredient amounts to taste each time I make it. Sometimes the garlic and ginger seem stronger or weaker, so I make it as the recipe says and then taste/adjust it before I pour it into the cruet.
2) Let the dressing sit out for a little while before you use it, because it gets gloppy and weird if you try to serve it straight from the fridge. I think the olive oil starts to set up at those cold temps.
3) Here's an easy way to deal with fresh ginger: Peel the root, put into a baggie and freeze it. To make the dressing, just grate the ginger right into the blender container. The frozen flakes look like snow and you will probably need more that 3 Tbsp that way. Plus, your hand will freeze while you're grating. But it's a small price to pay for this delicious dressing!
2) Let the dressing sit out for a little while before you use it, because it gets gloppy and weird if you try to serve it straight from the fridge. I think the olive oil starts to set up at those cold temps.
3) Here's an easy way to deal with fresh ginger: Peel the root, put into a baggie and freeze it. To make the dressing, just grate the ginger right into the blender container. The frozen flakes look like snow and you will probably need more that 3 Tbsp that way. Plus, your hand will freeze while you're grating. But it's a small price to pay for this delicious dressing!
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