In full agreement with the old adage that man can’t live on grilled protein alone (even though you probably know someone who tries to), we’ve been eating more like herbivores around our camp of late.
With Spring trying hard to push through our neck of the woods over the past few weeks (more 70s due over the weekend), She Who Must Be Obeyed has been on a salad kick, though we’ve topped her plate full of salad with grilled chicken breasts more often than not.
I’m a greedy bastard when it comes to spicy, in-your-face-flavors though, and keep a sharp eye out for salad dressings and vinaigrettes that fit that bill.
This Zesty Ginger Vinaigrette is an oldy that I stumbled across a few weeks ago and we’ve pulled back into our rotation. The sharp bite of the fresh ginger and garlic (make it the first time with the lower amount and see how you like it) combined with the palate of flavors listed have made this one of our favorites this (early) spring.
It even makes a damned workable quick marinade for chicken headed for the grill and a great drizzle for spring vegetables – grab some of the spring onions if you haven’t already – grilled to perfection alongside that pork chop or steak.
This one’s a keeper.
1/3 to 1/2 cup fresh ginger, chopped
3-4 garlic gloves, minced
1 large shallot, chopped
1/4 cup seasoned rice vinegar
1 tbsp soy sauce
1 tbsp fresh lemon juice
1 and 1/2 tsp dark brown sugar, packed
1/2 to 1 tsp red pepper flakes, adjust to your taste
1/2 tsp kosher salt
1/2 (maybe more) kosher salt, to taste
1/4 tsp five-spice powder1 cup vegetable oil of your choice
Combine everything but the oil in a blender or food processor; blend until smooth.
Now drizzle in the oil with the motor running until combined and emulsified.
Keeps chilled for up to a week (it won’t last that long…).
Enjoy.
