Salad Dressing With Ginger
Description
This vibrant ginger salad dressing brings a bright, zesty kick to any meal. By infusing high-quality olive oil with freshly grated ginger and a hint of garlic, you create a complex flavor profile that is both warming and refreshing. The acidity from the vinegar cuts through the richness of the oil, creating a perfectly balanced emulsion. It is incredibly versatile, working beautifully not just on leafy greens, but also as a marinade for grilled vegetables or a drizzle over warm noodle bowls. Simple to whisk together in minutes, this homemade dressing offers a fresh alternative to store-bought bottles, adding a burst of aromatic energy to your table.Ingredients
Directions
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Peel a small knob of fresh ginger, approximately half an inch in size, and grate it finely using a microplane or small grater.
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Place the grated ginger into a small bowl or jar and add 1/2 cup of high-quality olive oil.
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Add 1 to 1.5 tablespoons of vinegar to the mixture.
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Smash one garlic clove slightly and add it to the bowl to steep.
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Whisk or shake vigorously until the ingredients are well combined and emulsified.
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Let the dressing sit for a few minutes to allow the garlic and ginger flavors to infuse into the oil before serving.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 266.2kcal
- % Daily Value *
- Total Fat 30.0g47%
- Saturated Fat 4.2g22%
- Cholesterol 0.0mg0%
- Sodium 0.2mg1%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 0.0g0%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For best flavor, use fresh ginger rather than dried powder. If you prefer a milder garlic taste, remove the smashed clove before serving.
This dressing works exceptionally well as a marinade for chicken or tofu, or as a topping for buckwheat noodles, rice noodles, or warm vegetable salads.
Store any leftover dressing in an airtight container in the refrigerator for up to one week. The oil may solidify slightly when cold; let it sit at room temperature for 10 minutes before using and shake well.
Feel free to adjust the ratio of oil to vinegar based on your preference for acidity. Rice vinegar or apple cider vinegar are excellent choices for this recipe.
