- TOTAL TIME: 5 MIN
- SERVINGS: Makes 2/3 cup
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.
- 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
- 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.