Yield: 4 Servings
|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|
|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