Try a new salad dressing for the new year! My Roasted Ginger Vinaigrette Dressing has the fragrant aroma of roasted ginger and the tanginess of vinegar for a balanced homemade dressing!
1 knuckle of ginger (about 1 inch in length, roasted, peeled, and minced)
2 cloves garlic (minced fresh or jarred equivalent)
6 tablespoons stone ground mustard
1 teaspoon kosher salt
1 teaspoon black pepper
2 tablespoons lime juice
1/4 cup balsamic vinegar
dash of Tabasco (or other hot sauce)
1/4 cup olive oil
Roast the ginger root
Roast whole, unpeeled ginger root in the oven at 350 for about 30 minutes or until very fragrant.
Cool and break off a knuckle approximately 1 inch in length.
Store the remainder in the crisper drawer for another use.
Peel the ginger root and then mince or grate the knuckle.
Mix the dressing
Mix all dressing ingredients, excluding the olive oil, in a mixing bowl or storage container.
Once mixed, taste and make sure that the seasonings are to your liking, and adjust accordingly.
It will taste strong, but the oil balances that out.
Add the olive oil and shake well to combine.
Store in the refrigerator for up to 2 weeks!
*You can keep the rest of the roasted ginger in the refrigerator until you need it for another recipe, like a chicken marinade!
*If you like this recipe, leave me a comment and rate it with some stars. Thanks!
- Category: Condiment, Sauces
- Method: Easy
- Cuisine: American
Keywords: ginger, roasted ginger, salads, salad dressing, vinaigrette