This salad dressing is creamy and earthy from ginger, garlic, fresh lemon, and tamari. Use this vinaigrette on any salad green and a sprinkle of fresh herbs.
Course: Salad, Side Dish
Keyword: dressing, ginger, vinaigrette
Author: Chef Sara Furcini
½cupfresh-squeezed lemon juice
1 ½cupsextra-virgin olive oil
2tbspgingerpeeled and roughly minced
11clovesgarlicroughly chopped (1/4 cup)
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.
Yield: Just over 2 cups, approximately 8 large saladsTo use up this amount of dressing, you will need approximately 6 heads of lettuce or bunches of kale (depending on how heavily you dress the salads).Store in the refrigerator in a sealed container for up to 1 week. It will separate a bit, but you can stir it or return it to the blender to re-emulsify.