We have very few Asian-inspired foods on our menu, but occasionally one of us will hop on his bicycle and go down to Chinatown to pick up some vegetables. That’s how this dressing came to be. “I consider soy and ginger the essential Asian combination,” Frank says. Whenever we use what we perceive as an Asian vegetable in a salad—bean sprouts, snow peas, Savoy cabbage—we’ll toss it with this vinaigrette. This will keep for several weeks in the refrigerator.
- Juice of 1 lemon (3 tablespoons)
- ¼ cup apple-cider vinegar
- 2 tablespoons honey
- 1-inch piece fresh ginger, peeled and finely grated
- ¼ cup tamari or soy sauce
- 1½ teaspoons salt
- ½ teaspoon freshly ground black pepper
- ¾ cup canola or vegetable oil
Whisk all the ingredients except the oil together in a small bowl. Add the oil in a slow, thin, steady stream, whisking as you go to form an emulsion.