Name: Sweet Sesame-Soy Vinaigrette
Total time: 15 min
Yield: Serves 24 (Makes 1 1/2 cups)
Ingredients: 1/3 cup unseasoned rice vinegar; 2 1/2 tablespoons soy sauce; 1/4 cup packed light brown sugar; 1/2 teaspoon grated fresh ginger; 2 teaspoons Asian chili-garlic sauce; 1 tablespoon toasted sesame oil; 1/2 cup vegetable oil; 2 teaspoons sesame seeds, toasted

Why This Recipe Works

We built our salad dressing around tart rice vinegar and salty soy sauce. We balanced these ingredients with nutty toasted sesame oil, brown sugar, and ginger and punctuated the dressing with chili-garlic sauce. To give our dressing some texture and reinforce the nutty notes, we stirred in toasted sesame seeds.

Before You Begin

We like this vinaigrette on soft, tender greens such as Boston or Bibb lettuce, mâche, or a mixture of baby greens. Complementary salad garnishes include thinly sliced radishes or cucumbers, bean sprouts, slivers of red bell pepper, and scallions. Use about 2 tablespoons of this dressing per quart of greens, serving two.

Instructions

Whisk vinegar, soy sauce, sugar, ginger, and chili-garlic sauce in medium bowl until sugar dissolves. Gradually whisk in oils; whisk in sesame seeds. (Can be refrigerated up to 3 weeks.)