This recipe calls for 1 inch of fresh ginger, but I like to keep peeled pieces of ginger in the fridge in a jar filled with Sherry. Fresh ginger, with a subtle hint of gingery sherry, is always available and keeps for months. The ginger infused sherry can be used for other recipes. But buy your sherry at the liquor store. Cooking sherry is foul.
1 inch fresh ginger, peeled and chopped 3 cloves garlic, chopped 1/4 cup olive oil 2 tablespoons low sodium tamari (good soy sauce, if not using
This dressing is wonderful with the Kohlrabi and Carrot Salad, but can also be used to dress up any lettuce based salad. Use a high quality, preferably organic, apple cider vinegar. The better quality vinegar you choose, the better tasting dressing you’ll produce.
2 tablespoons organic apple cider vinegar 1 teaspoon Dijon mustard 1 teaspoon honey 1/4 -1/2 teaspoon minced garlic or 1 garlic scape thinly sliced (if you love garlic use more, if not then use less) 1 medium green onion – bulb diced small, green ends sliced (or whatever color “green” onion you have) 4 tablespoons
Looking for a new way to dress up those CSA lettuces? This quick and tasty salad dressing allows you to control the ingredients and calories. While it’s recommended to use an aged balsamic vinegar, the same ratio of ingredients allows you to use any salad friendly vinegar. If you don’t have spring onions, try shallots or garlic scapes.
1 teaspoon Dijon mustard 2 tablespoons aged balsamic vinegar 1 sliced spring onion (or a small shallot or 1-2 garlic scapes) 4 tablespoons of olive oil Salt and pepper to taste