Ginger sesame dressing

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

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