Name: Ginger-Sesame Vinaigrette
Total time: 15 min
Yield: Serves 4 (Makes ¼ cup; enough for 8 to 10 cups greens)
Ingredients: 1 tablespoon rice vinegar; 1 teaspoon minced shallot; 2 tablespoons extra-virgin olive oil; 1 tablespoon toasted sesame oil; 1 teaspoon honey; 1/2 teaspoon regular or light mayonnaise; 1/2 teaspoon Asian chili-garlic sauce; 1/2 teaspoon grated fresh ginger; 1/8 teaspoon salt; 1/8 teaspoon pepper

Why This Recipe Works

For a simple vinaigrette, we wanted to skip the step of slowly whisking in oil to make an emulsification. A lidded jar lets us shake all the ingredients until blended, and mayonnaise and honey provide emulsifying power to keep the dressing smooth. Soaking shallots in an acidic ingredient for a few minutes tames their oniony bite. A few fresh add-ins, along with good old salt and pepper, and this vinaigrette is easy, tasty, and versatile.

Before You Begin

The vinaigrette will keep for three days in the refrigerator. Shake well before using.

Instructions

Combine vinegar and shallot in small jar; let sit for 5 minutes. Add olive oil, sesame oil, honey, mayonnaise, chili-garlic sauce, ginger, salt, and pepper to jar, affix lid, and shake vigorously until emulsified, about 30 seconds.