Adventures in Salad Dressing

I was wanting to use those bean sprouts before they went bad, was thinking Asian salad of some sort. Deploying my awesome Google skilz in a search for an Asian salad dressing I ran across this recipe. It makes way more than I really wanted so I winged the proportions:  Used 1/3 cup of vegetable oil, and scaled the rest of the liquids from that.  Did go relatively heavy on the ginger.  Didn’t want to open a can of tomato paste for just a dab so I used a squirt of ketchup.  Used a half of a shallot left over from yesterday instead of the onion.  It was good as it stood, but what’s cooking if you can’t wing it, eh?  Added some sweetener and a splash of mirin, and that helped it.  Still…decided to add some lime juice.  Added a scant tablespoon and WOW!  Heh, Maybe I just didn’t add enough lemon juice the first time.

Oh, the salad:  Hover the mouse pointer over the pic for the ingredients.  As always here, click the pic for bigger.  Hmm…new tag line:  Click the Pic!

4 thoughts on “Adventures in Salad Dressing

  1. Since it’s not in there, I’ll pass along a trick. When combining oil and water/vinegar, add a small amount of mustard and emulsify the oil and primary liquid first.

    Mustard is a surfacant. It will help the oil droplets suspend in water/vinegar, and help the water/vinegar droplets suspend in oil if that’s the dominant quantity instead. Which means the whole thing stays blended longer.

    About 1/8 teaspoon for every cup of total liquid is fine.


  2. Pingback: Some Deep Fried Shrimp and a Salad « What's 4 Dinner Solutions

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