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Asian Vinaigrette
Makes 1/2 cup
This simple dressing gives a light yet rich Asian flavor to salad
greens. You'll find rice wine vinegar and toasted sesame oil in the
Asian foods section of well-stocked markets.
INGREDIENTS
3 tablespoons rice wine vinegar
2 tablespoons soy sauce
2 tablespoons peanut oil
1 tablespoon toasted Asian sesame oil
Juice of 1/2 lemon
Salt
Freshly ground black pepper
METHOD
1 In your food processor fitted with the Emulsifying disc mix together
the vinegar, soy sauce, peanut oil, sesame oil, and lemon juice.
2 Season to taste with salt and pepper. Reserve until ready to use.
Recipe courtesy Wolfgang Puck
5655
Cilantro-Mint Vinaigrette
Used in Panko-Crusted Scallops recipe in Appetizer, Salads &
Entrees section.
Makes 4 servings
INGREDIENTS
1 egg yolk
Juice of 2 limes
1 1/2 tablespoons soy sauce
1 medium garlic clove, chopped
1 cup rice vinegar
1/2 teaspoon Chinese chile sauce (optional)
1 bunch cilantro leaves, picked and coarsely chopped (about 1/2 cup)
6 sprigs mint leaves, picked
1/2 teaspoon kosher salt
Pinch of black pepper
1 1/2 tablespoons packed brown sugar
1 1/2 cups peanut oil
2 teaspoons sesame oil
METHOD
1 Chop cilantro leaves in Mini Bowl of your food processor and
set aside.
2 Put the egg yolk, lime juice, soy sauce, garlic, rice vinegar, Chinese
chile sauce (if using), cilantro leaves, mint leaves, salt, pepper, and
brown sugar in the large bowl of your food processor fitted with the
Emulsifying disc. Process for about 2 minutes or until the mixture
is smooth.
3 With the machine running, slowly drizzle in the oils and process until
the mixture is thick. Refrigerate until ready to use.
Recipe courtesy Wolfgang Puck Makes it Easy, Rutledge Hill Press
(October, 2004)
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