Here’s a deliciously versatile dressing for salad greens, one that nicely complements any cross-cultural entrée and could be enjoyed at a purely Continental table, too. My source of inspiration was a classic Japanese sauce of rice vinegar, light bean paste, and ginger juice that’s used to dress marine and terrestrial greens. On soft lettuces, such as Boston and red-tipped leaf, the spritely ginger vinaigrette is very appealing. You’ll find this dressing perks up iceberg lettuce, or even sliced tomatoes and cucumbers, and makes these ordinary salad vegetables more tempting than you thought possible.
In a small glass bowl mix the rice vinegar and mustard, then stir in the ginger juice. With a small whisk, incorporate the bean paste, then the soy sauce and syrupy rice wine. Whisk until smooth. Add a pinch of salt and start whisking in the olive oil. Taste the dressing after combining
I recommend washing and drying your greens and placing them in a large salad bowl where you can toss them easily. Start with just a bit of dressing and taste as you go along. I’ve found that
The ginger vinaigrette keeps well for several weeks in the refrigerator in a covered glass jar; after more than a month the fresh ginger sometimes develops a bitter aftertaste. For fullest flavor, stir or shake the dressing well before using.
© 1985 Elizabeth Andoh. All rights reserved.