Sesame-Ginger Vinaigrette

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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.

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