Great dressings and vinaigrettes can end up being powerful workhorses in the kitchen and in camp; they’re an easy and very much under-appreciated way to pack new and intense flavor combinations in small (and damned transportable, if need be) packages.
We’re big fans around our camp of slathers, sauces, and dressings used to add bursts of flavor to salads, noodle and vegetable bowls, and even proteins hot of the grill.
Of late we’ve sorta become fixated on this Ginger Sesame Dressing, perhaps for the irresistible combination of sesame and fresh ginger, though the burst of acidity from fresh lemon juice can be like a whole afternoon of sorely-missed sunshine on cold winter days.
Stir this one together this weekend and give it a try over a simple crisp salad, though it was even better over cold soba noodles and sliced cajun-spiced chicken thighs last night. You’ll put this one in your regular rotation…
3 tbsp fresh lemon juice
2 tbsp tahini
2 tbsp soy sauce
1 and 1/2 tsp freshly grated ginger
1 and 1/2 tsp brown sugar
1 (2 if small) garlic clove(s), grated
1/2 cup veg oil of choice
1 and 1/2 tsp toasted sesame oil
Combine the first six ingredients in a small bowl; whisk to combine.
Now whisk in the vegetable oil and the toasted sesame oil and drizzle over that masterpiece of a salad you’ve just built or over that noodle bowl.
Enjoy.
