This dressing is so good that it can make a simple salad of romaine leaves seem like a main event. While this recipe makes only 1/4 cup of dressing, it is packed with flavor. A little goes a long way. It is enough to dress an entire large salad.
Black sesame seeds begin to pop when toasted. When you notice a few seeds popping and turning white, remove them from heat to prevent burning.
Salad Tip: ensure that greens are dried well after washing. Dressing will cling better to greens that are dry. Also, toss salad gently, but well. A quick 2-second toss isn’t enough to thoroughly coat all the bits and pieces. Toss for 1 to 2 minutes.
1 tablespoon rice vinegar
1 teaspoon sugar
1 tablespoon sesame oil
2 tablespoons canola oil
1/2 teaspoon black sesame seeds
1/8 teaspoon ginger, grated
1/8 teaspoon garlic, grated
1 dash salt
1. Lightly toast sesame seeds in a small, dry skillet (no oil) over low heat, shaking pan frequently to prevent burning. Remove from heat when seeds become fragrant and begin to pop, about 2 minutes.
2. In a small bowl, mix together vinegar and sugar until sugar is dissolved completely. Slowly drizzle in oils, whisking constantly to create a light emulsion. Whisk in toasted sesame seeds, ginger, garlic and salt.