Chef Keith Snow creates an easy seasonal vinaigrette dressing great for Asian-inspired salads and vegetables.
1⁄8 Bunch (12.5 gm), cut in to medium pieces
1⁄8 Cup (2 tbs)
1 Teaspoon (piece)
1 Clove (5 gm), smashed
Toasted sesame oil
Extra virgin olive oil
3⁄4 Cup (12 tbs)
Seasoned rice wine vinegar
1 Tablespoon (low sodium)
1⁄4 Teaspoon, freshly cracked (as needed, to taste)
1 Pinch (as needed, to taste)
1) In a blender jar, add the chives, cilantro, ginger, garlic, fish sauce, toasted sesame oil, seasoned rice wine vinegar, soy sauce, salt, black pepper and olive oil.
2) Blend well until the mixture is nicely emulsified.
3) Serve the Sesame Chive Vinaigrette over salads and vegetables, grilled fish or chicken or as a sauce.