• SWEET GINGER VINAIGRETTE

Posted By

FriendsEAT

On May 2, 2007

SWEET GINGER VINAIGRETTE

Reference:

Gourmet, June 2000

Prep:

Active time: 25 min Start to finish: 25 min

Servings:

Makes about 1/2 cup.

Ingredients
1/3 cup corn, peanut, or canola oil
3 tbsps fine julienne strips of peeled fresh ginger
1/4 to 1/2 cup grated peeled fresh ginger
2 tbsps plus 1 tsp balsamic vinegar
1 tbsp sugar, or to taste
1/4 to 1/2 tsp toasted Sichuan-pepp

Cooking Instructions
Step 1 Heat oil in an 8-inch skillet over moderate heat until it shimmers and a single julienne of ginger dropped into it bubbles to surface immediately. Stir in remaining ginger julienne. Fry just until golden, 10 to 20 seconds, then carefully pour mixture into a sieve set over a heatproof bowl. Spread fried ginger on paper towels to drain (for salad topping) and cool oil.
Step 2 Press or squeeze enough grated ginger to extract 2 tablespoons juice using a fine sieve or cheesecloth.
Step 3 Whisk together ginger juice, vinegar, sugar, and peppercorn salt to taste until sugar is dissolved, then whisk in cooled ginger oil.
Step 4 Use fried ginger as a salad topping.
Step 5 Cooks\' note:
Step 6 Vinaigrette and fried ginger keep 3 days. Cover and chill vinaigrette and keep fried ginger in a sealed plastic bag at room temperature.