Servings: makes about 1 cup (240 ml)
Preparation time: 10 minutes
Vinaigrette is a dressing where oil is combined with an acidic ingredient, like vinegar or lemon. The mixture is rounded out with salt, pepper and perhaps some herbs. In the Mediterranean cuisine, the oil is primarily extra-virgin olive oil. The vinaigrette is the basic dressing for salads. In many restaurants, especially in Italy, the customer prepares the vinaigrette to his/her liking.
Here is a variation of the basic vinaigrette. You find it in the Seafood and Asparagus Salad with Ginger Vinaigrette recipe.
- 1 large shallot, finely diced
- 4 Tbsp rice vinegar or white balsamic vinegar
- 2 Tbsp brown sugar
- 1 Tbsp Dijon mustard
- 1 Tbsp grated fresh ginger
- a pinch of cayenne
- 1 fresh red chili pepper, thinly sliced (optional)
- 2 garlic cloves, finely minced
- 2 tsp sesame oil
- ¼ cup (60 ml) grape seed oil or canola oil
Put shallots in a small bowl. Add vinegar, sugar, mustard, cayenne, red chili peppers (optional), salt and freshly ground pepper. Let it sit for 5 minutes. Add ginger, garlic, sesame oil and grape seed oil. Mix it well and set aside. Adjust seasoning to your liking.