Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 2 \N | Cloves garlic; coarsely chopped |
| 1 tablespoon | Fresh ginger; coarsely chopped |
| 3 tablespoons | Rice wine vinegar |
| 2 tablespoons | Soy sauce |
| 2 teaspoons | Sesame oil |
| 3 tablespoons | Tahini |
| 2 tablespoons | Vegetable oil |
process garlic,ginger, rice wine vinegar, soy sauce and sesame oil in a food processor until well combined. Add tahini pulse until dressing appears thick. At this point, I add oil in a thin stream until dressing is emulsified. You can add water, a tablespoon at a time if the dressing is too thick.
NOTES : Best served over raw spinach as a salad-but I have used on cooked asparagus as well.
Recipe by: jane hubbard Posted to MC-Recipe Digest V1 #746 by "hubbardj@..." <hubbardj@...> on Aug 17, 1997