We blogged about this recipe here.
Seasoned Rice Vinegar Dressing
Other than having the perfect proportions of oil/vinegar/mustard, there’s only one unique ingredient, and that makes all the difference: seasoned rice wine vinegar
Ingredients
- 1/3 c SEASONED rice vinegar (we use Marukan; if using another brand, be sure sugar is an ingredient)
- 2/3 c olive oil
- 1 tsp Dijon mustard (or 2 tsp, depending upon your love of mustard)
- 1-2 cloves of garlic, peeled and slightly smashed
- salt and pepper to taste (but I didn’t add either)
Put all of the ingredients into a jar with a top and shake vigorously. If you have one of the salad jars as is pictured in the blog, do the following: fill the vinegar to the Water line (W); then add olive oil up to the oil line (O); then add the mustard and garlic and shake. Taste and then add salt and pepper if desired.
Drizzle the dressing over fresh, sliced tomatoes, cucumbers, blanched green beans or use it to dress any tossed salad. Recipe brought to you by Buck and Carolyn in Santa Rosa and SF and by BigLittleMeals.com.
