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.
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