Ginger Jalapeno Dressing
This zesty dressing adds a kick to greens, cucumber, fish, or more delicate vegetables.
- 1/4 cup white vinegar
- 1/2 jalapeño
- 2-inch piece of ginger, peeled
- 1 medium shallot, peeled
- 1/2 teaspoon salt
- 2 1/2 cups vegetable oil
Puree all ingredients except oil in a blender or food processor until well blended. With the blender running, slowly stream in 2 1/2 cups of oil until it is fully incorporated. Serve immediately, or refrigerate dressing and shake before serving.
Serve with greens, cucumber, fish, or more delicate vegetables.
Tips & Notes
Making dressings from scratch is simple once you understand the basic principles of emulsification. Emulsification is the combination of two liquids that don't usually mix, like oil and vinegar. Casey Wilcox demonstrates three different methods of emulsification while making three salad dressings.
Per 2 tablespoons: 208 Calories, 23 g. fat, 0 mg. cholesterol, 47 mg. sodium, 0 g. carbohydrate, 0 g. fiber, 0 g. protein