Ginger Vinaigrette

Melissa Rubel Jacobson says the easiest way to peel fresh ginger for this punchy Asian-inspired vinaigrette is to scrape it with the edge of a spoon. She then grates it on a Microplane zester (other fine graters work well, too) before using it in the dressing.

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  • Servings: Makes 2/3 cup
KEY: Summer, Fast - Column, Barbecue/Cookout, Easter, Father's Day, Mother's Day, Dressings, Basic/Easy, Fast, Make Ahead, No-Cook, Vegetarian

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Ingredients

  • 1/4 cup rice vinegar
  • 1 1/2 tablespoons sugar
  • 1 tablespoon finely grated fresh ginger
  • 1/4 cup vegetable oil
  • Kosher salt and freshly ground pepper

How to make this recipe

  1. In a small bowl, mix the rice vinegar with the sugar and grated ginger until the sugar is dissolved. Whisk in the vegetable oil and season the vinaigrette with salt and pepper.
Contributed By Photo © Tina Rupp Published June 2009

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