Hoisin Vinaigrette
A perfect dressing for kale with fresh garlic and ginger.
Equipment
- 1 blender or food processor
Ingredients
- 1 clove garlic
- 1 TBLS fresh ginger
- 3 TBLS hoisin sauce
- 1 TBLS Dijon mustard
- 3 TBLS lemon juice bottled or fresh
- 2 TBLS. soy sauce
- 2 TBLS. balsamic vinegar
- 3/4 cup vegetable oil I prefer a light olive oil
Instructions
- Chop the garlic and fresh ginger in the food processor.
- Add and blend the hoisin, mustard, lemon juice, soy sauce and vinegar.
- With the processor on, slowly feed the oil in with the rest of the ingredients. Dressing should last for several weeks in the frig in a jar.
Notes
To make a salad with kale and /or endive:
Slice the kale and endive very thin. Figure one TBLS. of dressing for every 2 cups of salad. You can always add more dressing later if your want more.
Make sure you let the dressing marinate on the kale for 10 to 15 minutes before you add any other ingredients. Massage the kale with a fork (or your hands!) to tenderize the greens.
Suggested toppings: almonds, dried cherries, cranberries or raisins, a sweet blue cheese (such as Gorgonzola).