Soy-Ginger Vinaigrette
Updated February 23, 2016 
Contributors
Cookbook
Once Upon a Tart: Soups, Salads, Muffins and More: from New York City's Favorite Bakeshop and Cafe
Published by Knopf
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.
“It’s important to taste your vinaigrette not just with your finger but with the greens, or whatever you’re eating it with.”
–Frank
CostInexpensive
Total Timeunder 15 minutes
Make Ahead RecipeYes
One Pot MealYes
Dietary Considerationvegetarian
Five Ingredients or LessYes
Moodstressed
Taste and Texturelight, salty, sharp, spiced, sweet, umami
Type of DishCondiments
Ingredients
- 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
Instructions
-
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.
2003 Frank Mentesana and Jerome Audureau
