One Great . . . gingery salad dressing

Ginger-soy dressing adds zip to salads

kpurvis@charlotteobserver.comSeptember 3, 2013 

Salads sound so virtuous, but gloppy salad dressings can sink that quickly. I was happy to stumble on this version of one of my favorites, a Japanese-influenced soy-ginger dressing.

It packs major flavor, thanks to plenty of garlic and the juice from grated ginger, but you don’t need to use a lot of it, which saves fat and calories.

Put it in a jar with a tight-fitting lid and you can keep it in the refrigerator for up to a week. Give it a good shake when you’re ready to go.

Ginger-Soy Salad Dressing One large piece fresh ginger root, about 4 to 6 inches 1/4 cup soy sauce Juice of 1 whole lemon (about 2 tablespoons) 3 cloves garlic, minced (about 2 tablespoons) 1 teaspoon Dijon mustard 2 teaspoons honey 2/3 cup olive oil

GRATE the ginger on a box grater or bamboo ginger grater. Squeeze to extract the juice; you should have 2 to 3 tablespoons. Place ginger juice in a small mixing bowl and add the soy sauce, lemon juice, garlic, mustard and honey. Whisk to combine well.

WHISKING constantly, slowly add the olive oil. Place in a jar with a tight-fitting lid and refrigerate 5 to 7 days. When ready to use, shake the jar to remix.

YIELD: About 1 cup

Purvis: 704-358-5236

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