Monday, September 5, 2011
Blueberries, Cashews, Vinaigrette
At some point, it finally got warm enough for me to be interested in eating greens. I've never met a store-bought salad dressing which I liked enough that I thought I would consume a whole container of it before it went bad. They're usually gooey, or slimy, or intensely sweet, or all of the above. Even the better kinds are just sort of Ok. No big surprise there- by definition they are designed for the mass market, and for a degree of shelf-stability undesirable in a home made food. Most of the time I just dash some balsamic vinegar and olive oil on my salad and call it good. Unfortunately, this can get a bit monotonous. Here's something zippier:
Sesame Ginger Vinaigrette
2 tablespoons fresh ginger, grated very fine
1 small clove garlic, also grated very fine
1 teaspoon brown sugar
1/4 cup light soy sauce
1/3 cup rice wine vinegar
2 tablespoons sesame oil
2 tablespoons olive oil
I find that keeping my ginger root frozen makes it grate better, but that's the closest this recipe gets to food-ninja technique. I keep the dressing in the fridge and slop it on greens, or chunks of tofu. It's pretty good on rice too. You have to be a bit careful though because it'll give you garlic mouth somthin' powerful.
My salad hasn't got anything particularly Asian about it, but the dressing reminds me of the stuff that comes on salads in Japanese restaurants. I tried this with raisins and pine nuts, but I think I like the blueberries better. They almost have a citrusy thing which does well with the garlic and sesame. I could go either way on cashews vs. pine nuts, but visually, the cashews are more interesting.