It’s a rare bottled salad dressing that makes it into our house. But we certainly eat our share of lettuce — and spinach and carrots and sprouts. So variety is key. This dressing has an Asian flair; I love it atop salads served alongside fish and chicken. It’s especially good with a base of greens and raw veggies, topped with nuts (think pecans) and dried fruit (like raisins or dates) or fresh pears. Whatever you pour it on, know it’s going to be good.
Makes about 1 cup
- 2 cloves garlic, peeled
- 2 Tbsp. fresh ginger, peeled
- 2 Tbsp. gluten-free soy sauce
- 2 Tbsp. honey (local if you can get it)
- 2 Tbsp. balsamic vinegar
- 1/2 cup extra-virgin olive oil
- 1 Tbsp. sesame seeds (can be raw or roasted)
- Place garlic and ginger in food processor with knife blade. Process until fully minced.
- Add soy sauce, honey and balsamic vinegar. Process until all is well-mixed.
- Pour olive oil through chute slowly until the dressing thickens. Remove to air-tight container (such as glass Mason jar). Stir in sesame seeds. Store in refrigerator for up to one week.