Spicy Asian Vinaigrette Salad Dressing

We love this dressing and use it more often than not.  Feel free to add Mandarin oranges and/or pistachios or slivered almonds to the salad.  Makes enough for 2-4 salads.

INGREDIENTS:

  • 1/4 c. best-quality olive oil or safflower oil
  • 2 T. olive oil
  • 1 T. basalmic vinegar
  • 1 T. best-quality red wine or champagne vinegar (we like Martin Pouret Red Wine Vinegar)
  • 1 T. soy sauce
  • 1 t. sesame oil
  • 1 t. sugar
  • 1/2 t. French sea salt
  • Fresh ground pepper
  • A pinch or two of red pepper flakes
  • dash of herbs de Provence

DIRECTIONS:

Put all ingredients in a French mason jar and shake.  Whisk over mixed greens or any type of salad.   Any left- over dressing (doubt you will have any) can be refrigerated for weeks in the jar to be used on the next rounds of salads.

If you don’t have a favorite salad to pour this dressing over, try our favorite…

BUTTER SALAD

  • 1 small head butter lettuce, torn, washed, and spun dry
  • 1/2 head green or red leaf lettuce, torn, washed, and spun dry
  • 1 small head radicchio, core removed and thinly sliced
  • 3 green onions, thinly sliced on an angle
  • 1 bunch radishes, cleaned and cut into half-moon slices
  • 1 cup (or more) cherry tomatoes, cut in half
  • 2-3 T capers, rinsed

Instructions:
Tear the lettuces, wash and spin dry or dry with paper towels. Slice the radicchio, green onions, and radishes, and cut tomatoes in half. Put all salad vegetables into a bowl big enough to toss the salad in. Measure out capers into a small bowl. Combine and dress.