Recipes Salads Salad Dressing Asian Salad Dressing Shiro Shoyu Vinaigrette Be the first to rate & review! San Francisco's Rich Table's Evan and Sarah Rich create a tangy and tasty vinaigrette perfect for any salad. Slideshow: More Salad Dressing Recipes By Evan Rich Evan Rich Restaurant: Rich Table (Read a review) Location: San Francisco Why He's Amazing: Because he and his co-chef Sarah Rich combine incongruous ingredients in unexpectedly delicious ways. Case in point: headcheese with coffee mustard. Culinary School: The Culinary Institute of America (Hyde Park, NY) background: Bouley (/sites/default/files/ew York); Coi, Quince (San Francisco) Quintessential Dish: Chicken-liver mousse with pole beans and dill, topped with a pain de mie cracker. "It's a riff on the green bean casserole I had as a kid," says Evan. Roots: He grew up in New Jersey. On Rich Table's Design: The open kitchen sold the Riches on their restaurant space. Cult Favorite Dish: Dried porcini mushroom doughnuts with raclette cheese sauce. They served them on-site at San Francisco's Outside Lands music festival last year; Spin magazine named them as No. 4 on their list of "The 40 Best Things We Saw at Outside Lands 2013" (ranked above Willie Nelson and the Red Hot Chili Peppers). On the Restaurant's Concept: "We came into opening this restaurant and people would ask, 'What kind of restaurant is it?' I would say, 'I don't know, a food restaurant?' We're not a conceptual restaurant. We don't want to change world with our cooking. We don't want to change your idea about food. We just want you come in and enjoy it." Food & Wine's Editorial Guidelines and Sarah Rich Updated on October 1, 2015 Print Rate It Share Share Tweet Pin Email Photo: © Nicole Franzen Total Time: 10 mins Yield: Makes 1 1/4 cups Ingredients 1/2 cup fresh lemon juice 1/2 cup extra-virgin olive oil 1/4 cup shiro shoyu (white soy sauce) 1/4 cup minced shallot Kosher salt Directions In a medium bowl, whisk 1/2 cup fresh lemon juice, 1/2 cup extra-virgin olive oil, 1/4 cup shiro shoyu (white soy sauce) or low-sodium soy sauce and 1/4 cup minced shallot until well incorporated. Season with kosher salt. Rate it Print