Preparation info
  • Makes

    1 cup

    of greens
    • Difficulty

      Easy

Appears in
Jean-Georges: Cooking at Home with a Four-Star Chef

By Jean-Georges Vongerichten and Mark Bittman

Published 1998

  • About

The unusual combination of ginger and olive oil may surprise you, but it certainly works. For best flavor, make this a day in advance.

Wonderful on greens or drizzled on fish.

Ingredients

  • 1 cup extra virgin olive oil
  • 2-inch piece of ginger, peeled and roughly chopped
  • 1

Method

  1. Combine all the ingredients in a blender, using plenty of black pepper. Add 1 tablespoon warm water. Blend until the sauce is emulsified.
  2. Let rest for a day before using, if possible. This will keep, covered and refrigerated, for several days; let the dressing come to room temperature before using.