RECIPE OF THE WEEK
Fresh ginger is now available at market! (The ginger photographed above is from Huanong Ecorganic.) It’s such a delightful ingredient — bright, zingy, and super nutritious. Here’s a NYT Cooking recipe for creamy sesame-ginger dressing:
Ingredients:
¼ cup freshly squeezed lemon juice, plus more as needed
¼ cup seasoned rice vinegar, plus more as needed
5 tablespoons white miso
2 tablespoons honey
2 teaspoons toasted sesame oil
6 garlic cloves, thinly sliced
1 (3-inch) piece fresh ginger, peeled and thinly sliced
1 fresh jalapeño, stemmed (seeded if desired) and sliced
½ cup neutral oil
Kosher salt
Step 1
In a liquid measuring cup or wide-mouth jar, combine the lemon juice, vinegar, miso, honey, sesame oil, garlic, ginger and chile, and use an immersion blender to blend until smooth. With the immersion blender running, add the neutral oil in a thin stream. (Alternatively, you can use a countertop blender.) Taste and adjust with salt, lemon juice and vinegar as needed.
Step 2
Cover and refrigerate remaining dressing for up to 1 week.
