Sesame Ginger Dressing
This dressing relies on the balance between pungent fresh ginger, toasted sesame oil, and a sharp acidic base. Whisking the oil in a slow, steady stream into the aromatics ensures the emulsion holds, creating a thick, clinging consistency that coats leaves without sliding off.
Fresh ginger is non-negotiable.
Jarred pastes or powders lack the necessary bite and brightness. Use a microplane to grate the ginger into a near-pulp to ensure it dissolves fully into the oil.
- small mixing bowl
- microplane or fine grater
- wire whisk
What goes in.
- 1 tbspfresh ginger, finely grated
- 1 clovegarlic, grated
- 2 tbsptoasted sesame oil
- 4 tbspneutral oil, such as grapeseed
- 3 tbsprice vinegar
- 1 tbspsoy sauce
- 1 tsphoney
The Steady Stream
Do not dump the oils in at once. Add the sesame and neutral oils in a thin, continuous stream while whisking vigorously to turn the liquid opaque and stable.
The method.
Prepare the aromatics
Place the grated ginger, garlic, honey, and soy sauce into the bottom of your bowl. Whisk until the honey is fully integrated.
Incorporate vinegar
Pour in the rice vinegar and whisk again to combine the base flavors before adding any fat.
Add the oils
While whisking constantly, slowly drizzle in the toasted sesame oil followed by the neutral oil. Continue until the dressing looks thick and uniform.
Adjust and serve
Taste a leaf of lettuce with a bit of dressing. If it needs more punch, add a drop more vinegar; if it is too sharp, add a splash of neutral oil.
Other turns to take.
Spicy
Whisk in a teaspoon of chili oil or a dash of sriracha to the base.
Creamy
Whisk in one teaspoon of tahini during the final step for a thicker, nutty mouthfeel.
When it doesn't go to plan.
Use a neutral oil rather than extra virgin olive oil, which will overpower the sesame and ginger.
If the dressing separates after sitting, simply give it a quick whisk before pouring.
Store in a glass jar in the refrigerator for up to one week.
The ones that keep coming up.
Can I use bottled ginger?
It is not recommended. The fiber and volatile oils in fresh root provide the necessary bite that makes this dressing work.
What if I don't have rice vinegar?
Apple cider vinegar is the closest substitute, though it will be slightly less clean in finish.
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