Dish: ginger onion vinaigrette
Ginger Onion Vinaigrette
The mix of sweet onions and ginger makes a smooth bittersweet dressing for fresh greens.
12 entire fresh green onions, thinly sliced
1 teaspoon fresh ginger, peeled and finely grated
2 medium size shallots, skinned and finely sliced
1 small red onion, carefully chopped
2 cups heavy duty mayonnaise
1 cup red white wine vinegar
1 teaspoon finely sliced fresh garlic in oil
1 cup chicken stock or broth
Kosher salt to taste
Dash of cracked black pepper
1 teaspoon finely sliced crystallized ginger
1/4 cup extra virgin olive oil
1 cup really fine strips of white leeks
Heat olive oil in big sauté pan. When the oil is hot, sauté the leeks, red and green onion, garlic and shallots up until they have to do with 50 percent done. Remove from the heat, then add the red white wine vinegar. Go back to the heat. This will assist de-glaze the pan. Add chicken stock, fresh and crystallized ginger and bring the mixture to a boil. Cook up until the liquid has actually been lowered by half. Get rid of heat and let cool at room temperature for a minimum of 15 minutes.
In a large bowl, integrate prepared mixture and all other active ingredients. Taste. Include simply a touch of sugar if it is too vinegary. Extra salt and pepper may likewise be contributed to your taste.
Heat olive oil in large sauté pan. When the oil is hot, sauté the leeks, green and red onion, garlic and shallots up until they are about 50 percent done. Get rid of from the heat, then add the red wine vinegar. Include chicken stock, fresh and crystallized ginger and bring the mixture to a boil. If it is too vinegary, include just a touch of sugar.
