Tamari Ginger Salad Dressing
Once again we’ve had a myriad of requests for another of our easy salad dressing recipes at Green Mountain at Fox Run. We like making our own salad dressings, versus buying pre-made, as it allows our chefs to work with some of the healthier sources of unsaturated fats.
Chef David Smith whips up this Tamari Ginger Dressing at Green Mountain and it’s always a hit. Try it on greens, seafood, or rice noodles:
- 2 t chopped scallion
- 2 T fresh ginger root, rough chopped
- 1 T Dijon mustard
- 2 oz fresh squeezed lime juice
- 4 oz rice wine vinegar
- 4 oz tamari
- 4 cloves garlic
- 1 large shallot
- 2 T honey
- 1/8 t fresh ground black pepper
- 1 1/2 cup canola oil
Add all ingredients to blender except oil. Put on lid and blend for twenty seconds. With blender running, remove lid-insert and slowly add canola oil in a steady stream until all is incorporated and dressing is emulsified.