| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Salad, Dressings |
4 |
Servings |
INGREDIENTS
| 2 |
|
Cloves garlic; coarsely chopped |
| 1 |
tb |
Fresh ginger; coarsely chopped |
| 3 |
tb |
Rice wine vinegar |
| 2 |
tb |
Soy sauce |
| 2 |
ts |
Sesame oil |
| 3 |
tb |
Tahini |
| 2 |
tb |
Vegetable oil |
INSTRUCTIONS
process garlic,ginger, rice wine vinegar, soy sauce and sesame oil in a
food processor until well combined. Add tahini pulse until dressing appears
thick. At this point, I add oil in a thin stream until dressing is
emulsified. You can add water, a tablespoon at a time if the dressing is
too thick.
NOTES : Best served over raw spinach as a salad-but I have used on cooked
asparagus as well.
Recipe by: jane hubbard Posted to MC-Recipe Digest V1 #746 by
"hubbardj@to-de.com" <hubbardj@to-de.com> on Aug 17, 1997
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