Fresh Ginger Sesame Dressing

Asian cookery is very different than classical western cookery. The complexity of flavors achieved by Asian cookery are powerful and done with simplicity.

This dressing is a bit more hearty than your "traditional out of the jar" dressing and is packed with lots of flavor. I tend to think of this as a highly universal dressing that can be used on leafy green salads, rice salads, Asian pasta salads, steamed veggies or as a marinade for barbecue chicken. Not sure you can get much more universal than that!

The tang of the vinegar, the nuttiness of the sesame and the heat of the ginger and garlic come together in a way that will get your taste buds dancing. The recipe will keep for up to five days in an air tight container in the refrigerator.

Ingredients:

2 garlic cloves, minced

6 scallions - whites only - finely chopped

2 inch piece of fresh ginger - peeled and grated

4 tbsp rice wine vinegar

2 tbsp low salt soy sauce

2 tbsp sesame oil

2 tsp packed brown sugar or brown sugar substitute (Splenda)

Process:

Whisk all ingredients until blended. Adjust to taste.