Wednesday, November 10, 2010

Ginger Dressing

This dressing is known in these parts as “magic sauce.”  It is my adaptation of a recipe I received from a friend of a friend, so I’m uncertain of its original source.  What I am certain of it that it is delicious, and not just on salad.  Try using it to top baguette slices, you won’t regret it.

The Ingredients
½ cup olive oil
¼ cup soy sauce or liquid aminos
½ a medium onion
2 stalks celery
scant ¼ cup rice vinegar
2-3 inch piece fresh ginger, peeled
2 T sugar
1 t ketchup
¼ t black pepper

The Process
Either finely mince the veggies and then combine them with the remaining ingredients, or simply pulse everything in the food processor until the veggies are minced but not pureed.  Note: this dressing tastes better if you let it sit in the fridge overnight so the ginger mellows a little and the flavors meld.

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