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 extra virgin olive oil
- 1-2 T. basalmic vinegar
- 1-2 T. best-quality red wine or champagne vinegar (we think Martin Pouret Red Wine Vinegar is the best red wine vinegar, but feel free to substitute any vinegar on hand)
- 2 T. soy sauce
- 1 T. sesame oil
- 1 t. sugar (or use some sushi vinegar instead which has sugar already in it)
- 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 (though we do 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.