Julie Weisman

I use this vinaigrette on cole slaw, which is delicious, and on barbecued salmon, also delicious.  I think  it would be nice with chicken as well.  I would try to marinate the chicken and then stir-fry (or grill) with peppers and onions.

Food Editor's Notes:  This simple recipe makes about 2/3 cup of a nicely-flavored gingery vinaigrette.  I used all but 2-3 tablespoons in the Asian-Style Cole Slaw, which is terrific, and then brushed the remainder on two pieces of salmon which I pan-grilled.  See Asian-Style Salmon for more details.  This dressing can be stored in the refrigerator and whisked just before using.

1/4 cup rice vinegar
1 1/2 tablespoons sugar
1 tablespoon grated ginger
1/4 cup vegetable oil
Salt and pepper to taste

Mix together the vinegar, sugar, and ginger until the sugar is dissolved.  Whisk in the oil slowly.  Add salt and pepper to taste.

Use immediately or store in the refrigerator.

Julie Weisman is an indispensable member of the ShalomBoston.com staff and is a terrific cook.  Now that her children are grown and out of the house (well, they come and go!), she seems to have more time to try new recipes.  Hopefully she will continue to share them with ShalomBoston.com!

Asian Style Vinaigrette