Wednesday, March 21, 2012

what I was looking for!


I recently got in my mind a craving of sorts for a sesame vinaigrette. I went through five or six tries, including googled recipes. But they all failed me:  too mild, too sesame-ish, too sweet. Then it just 'dropped in', as all essential information does: I remembered Tammy making for us a delicious sesame concoction last year. She didn't have a recipe but she told me her secret ingredient, lime juice! Lime juice lends the perfect acidity/sweet balance.
Yesterday I had this on a salad of kale, broccoli, edamame, cherry tomato, green onion and sunflower seeds. Today, just a simple salad with leftover tofu. It's so bright, perfect on vegetables and pasta, which is how it was how it was originally served to me. Thank you Tammy!

Sesame-Ginger Vinaigrette
2 limes, juiced
1/2 tsp grated ginger 
1 small clove grated garlic
1 tsp soy sauce
1/2 tsp salt
2 tsp toasted sesame oil
3 TB olive oil
3 TB rice vinegar

To juice the limes, slice and place them in the microwave for 30 seconds. This makes them much easier to juice. I recommend a microplane for the grating of the ginger and garlic. Place everything in a small jar and shake to combine.

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