Chilli and ginger vinaigrette
This Asian-inspired dressing has a complex flavour; prepare a few hours ahead to allow the ginger and lemongrass to fully infuse. It is an excellent choice for noodle salads, such as the Mixed seafood salad.
Serves 10 Prep 5 mins, plus standing
Ingredients
2 tbsp white wine vinegar
juice of 1⁄2 lime
pinch of caster sugar
6 tbsp extra virgin olive oil
1 red chilli, deseeded and finely diced
2.5cm (1in) of fresh ginger, peeled and grated
2 garlic cloves, peeled and grated
2 lemongrass stalks, topped and tailed, and outer hard leaves removed
salt and freshly ground black pepper
Method
1 Combine the vinegar, lime juice, and sugar in a small bowl. Add the oil in a steady stream and whisk until the mixture has emulsified.
2 Add the remaining ingredients, season to taste with salt and black pepper, and whisk to combine. Set aside for a few hours to allow the flavours to develop.
3 Remove the lemongrass stalks just before serving. If the ingredients have separated, whisk again to re-emulsify.
Nutrition per serving |
|
Energy |
89kcals/361kJ |
Carbohydrate |
0.6g |
of which sugar |
0.5g |
Fat |
9.5g |
of which saturates |
1.4g |
Salt |
0.1g |
Fibre |
0g |