Ginger Lime Vinaigrette Recipes

GINGER SALAD DRESSING

Steps:

• In a jar or small bowl, whisk together all of the ingredients until fully blended. Sometimes, if your mustard is cold, it will need a few minutes to warm up before it fully incorporates.
• Taste, and adjust if necessary-for more tartness, add another teaspoon of apple cider vinegar, or for more sweetness/balance, add another teaspoon or two of maple syrup (I usually add one).
• This salad dressing will keep well in the refrigerator for up to 10 days. Real olive oil can solidify slightly when cold; if that happens, simple let it warm to room temperature for a few minutes or microwave it in a microwave-safe jar for no more than 15 to 30 seconds.

JEAN-GEORGES VONGERICHTEN'S GINGER VINAIGRETTE

Steps:

• Combine all ingredients in a blender, using plenty of black pepper. Add 1 tablespoon warm water and blend until dressing is emulsified. Best if left to rest for a day before using, to enhance flavors.

MISO-GINGER DRESSING

Steps:

• Combine the miso and vinegar (or vinegar and lime juice) in a small bowl and whisk together. Add the remaining ingredients and whisk until amalgamated. You can also mix this in a blender.
• Toss with the salad of your choice.

TANGY GINGER LIME SALAD DRESSING

Steps:

• Combine soy sauce, garlic, ginger, sesame oil, chili oil, lime juice, vinegar and onion powder in a blender. Process until evenly combined. Chill before serving.

GINGER LIME VINAIGRETTE

Steps:

• Process all ingredients in a blender; be sure to use plenty of black pepper.
• Add 1 tablespoon, or so, warm water to reach desired consistency.
• Let rest in refrigerator 1 day before using so flavors meld.

LIME AND GINGER DRESSING

Steps:

• Whisk first 5 ingredients in small bowl to blend. Gradually whisk in vegetable oil and sesame oil. Season with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature.)

CRISPY RICE SALAD WITH HALLOUMI AND GINGER-LIME VINAIGRETTE

Steps:

• Make the ginger-lime vinaigrette: In a large bowl, stir together the sliced red onion, lime zest, lime juice, ginger, garlic and 1/4 cup olive oil. Season to taste with salt and pepper and set aside, letting the red onion marinate and tenderize.
• Prepare the rice: Heat 2 tablespoons olive oil over medium-high in a large nonstick skillet. Stir in the turmeric. Add the rice and cook, stirring quickly to coat the rice evenly, about 1 minute. (No need to break it up entirely; clumps are encouraged for texture.)
• Season generously with salt and pepper, and let rice sit, undisturbed, until crispy underneath and toasted in spots, 2 to 3 minutes. Gently turn the rice with a spatula, trying to preserve any clumps, and cook another 3 minutes, until crispy on the second side. (The rice should be almost equal parts crispy and chewy, and evenly stained by the turmeric.) Transfer to a large, paper towel-lined rimmed baking sheet, set in an even layer and let cool.
• Prepare the halloumi: Chop the halloumi into 3/4-inch cubes, then pat them dry using a kitchen towel or paper towels. Wipe out the skillet, then heat the remaining 2 tablespoons oil over medium-high. Add the cubed halloumi in an even layer and cook, stirring frequently, until golden at the edges, 2 to 3 minutes. (Sturdy but delicate, halloumi needs to cook quickly at a high temperature so it sears without fully melting down and losing its shape. Stir attentively!) Transfer to a paper towel-lined plate and season with pepper.
• When ready to eat, add the greens to the vinaigrette, toss to coat and season with salt and pepper. Transfer to a wide, shallow bowl or dish. (You want a big surface area to accommodate the toppings.) Scatter with the crispy rice clusters and hot halloumi. Serve immediately.

LIME VINAIGRETTE

Steps:

• Place first 6 ingredients in blender. While processing, gradually add oil in a steady stream.

GINGER-LIME DRESSING

Steps:

• In a bowl, stir together all the ingredients.

GINGER VINAIGRETTE

Steps:

• Combine all ingredients and whisk to blend well.
• Store in refrigerator for a short period.
• Serve with hearty salads, fish, beef, or vegetable chunks.