Ginger Vinaigrette (Fresh + Crystallized)
This ginger vinaigrette is five minutes, one bowl, and a whisk. That's it. And yet it tastes like something you'd find at a really good restaurant, thanks to fresh ginger, orange, and crystallized ginger that add up to way more than the sum of their parts.
Equipment
- 1 small bowl
- 1 whisk
- 1 cutting board
- 1 chef's knife
Ingredients
- 2 oranges (zest & juice)
- 1 garlic clove (grated)
- 1/2 inch piece of ginger (grated)
- 1 tablespoon champagne vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 cup olive oil
- 2 tablespoons crystallized ginger (finely chopped)
Instructions
- Make the vinaigrette by combining the orange juice and zest, grated garlic, grated ginger, mustard, vinegar, salt and pepper, and whisk until the salt is completely dissolved.
- Next, add the grated garlic and ginger and whisk well to combine.
- Then, while continuously whisking, slowly add the olive oil until completely combined. Lastly, stir in the crystallized ginger.
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Notes
- STORAGE: Store this ginger vinaigrette in a glass jar or airtight container in the refrigerator for up to two weeks. The crystallized ginger will soften a little over time, but the flavor only gets better.
- TO USE FROM COLD: Olive oil will solidify in the refrigerator - this is totally normal. Just let the jar sit at room temperature for about 10 minutes and give it a good shake or whisk before using.
- FREEZING: Not recommended. Vinaigrettes don't freeze well - the emulsification breaks and the texture changes considerably.
Nutrition
Calories: 116kcalCarbohydrates: 5gProtein: 0.3gFat: 11gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gSodium: 239mgPotassium: 53mgFiber: 1gSugar: 4gVitamin A: 60IUVitamin C: 14mgCalcium: 12mgIron: 0.1mg
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