This is the sort of anti-inflammatory emulsion you’ll want to drench your greens with. It’s earthy and vibrant – perfect for summer.
Named a vinaigrette because of lemon juice (the acid) and olive oil with some secret weapons – ginger, garlic, and tamari. Now, we all know that vinaigrettes aren’t just oil and vinegar. We need a “binder” to, well, bind everything together. In this case, that’s the role that ginger and garlic play.
There’s a bit of chopping, but not much. Do you know about the spoon trick for peeling ginger? You can actually remove the paper thin skin with a spoon! Cool huh?
When it comes to knife skills, don’t fuss over the size of your mince; everything goes straight into the blender for an ultra creamy texture.
How to Store this Ginger Umami Vinaigrette
This dressing will keep refrigerated for up to 1 week. To use throughout the week, just give it a good stir in case some of the elements separate. As always with salads, dress them (combine the dressing with the greens) just before serving.
Are you ready for fresh salads all week long? Good, because this recipe will yield about 8 total portions (just over 2 cups), so stock up on a variety of greens (kale, red leaf, green leaf, romaine or a mixture of anything you want).
Tip: Always wash and dry your greens before dressing. Whatever you do, salt that salad! Start with about a pinch per portion.
Want some inspiration for how to use this dressing? Head over to this Full of Flavor Kale Salad recipe.
Ginger Umami Vinaigrette
- ½ cup fresh-squeezed lemon juice
- 1 ½ cups extra-virgin olive oil
- 2 tbsp ginger, peeled and roughly minced
- 11 cloves garlic, roughly chopped (1/4 cup)
- 3 tbsp tamari, or shoyu
- Combine the ingredients for the ginger vinaigrette in a blender and blend until creamy and smooth, about 1 minute. Use immediately or store in a sealed container in the refrigerator for up to 5 days.
- Toss with dry salad greens and season with salt. Taste the dressing on the leaf and add extra dressing or salt as needed.