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A New Salad in Town

Dress the lettuce lightly. Store leftover dressing covered in refrigerator.

Dress the lettuce lightly. Store leftover dressing covered in refrigerator.

Do you ever get really tired of your own cooking, even when the compliments keep coming? That’s how I feel about my salads these days.

This simple recipe was inspired by a recipe in Well Dressed: Salad Dressings by Jeff Keys, one of my newest cookbooks and an excellent addition to my collection. I recommend the cookbook for anyone who considers salad an important party of dinner. I also suspect that Vintage Restaurant in Sun Valley, Idaho, which Jeff owns, is quite worth trying too. Unfortunately, I have never been to Sun Valley to partake of his cuisine myself.

Asian-style Vinaigrette

The Basics:

  • ¼ cup Goya extra virgin olive oil*
  • ¼ cup canola oil
  • 4 cloves garlic, peeled
  • ¼ teaspoon freshly ground pepper
  • Pinch salt
  • ¼ teaspoon ground ginger
  • 1/8 teaspoon dried oregano
  • 1 teaspoon honey
  • Heaping tablespoon each of : chopped fresh cilantro, basil, mint
  • 1 teaspoon freshly squeezed lime juice
  • 1/3 cup rice vinegar

Cook garlic in oil until barely golden.

Discard three cloves.

Process all ingredients in a mini-chopper or blender for about 20 seconds.

Pour over favorite greens with a small amount of chopped fresh tomato. I used Boston lettuce and baby Romaine. The combination of slightly bitter lettuce and sweet tomato works well.

*I prefer Goya extra virgin olive oil for my salads, but you can substitute your favorite olive oil. Many cooks do have a strong preference here.

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