John and I had no idea what we wanted for dinner. He got some lovely fish and salad greens at the market. The former was a really nice tuna steak, which he marinated in white whine, Bragg's and brown sugar; the latter we mixed with some onion and shaved carrots. When I got home, I was tasked with making the dressing, and decided on a ginger vinaigrette. Have since lost the bookmark, but I remember the proportions. The tang and sweetness of the dressing complemented the salad and perfectly-seared tuna wonderfully. Unfortunately I used some off corn oil, which tasted a bit plasticky, but more vinegar and ginger corrected it. Next time, veg oil for sure, and perhaps some experimentation with garlic and such.
- 1 tbsp. ginger, finely grated
- 1-1/2 tbsp. sugar
- 1/4 cup rice wine vinegar
- 1/4 cup vegetable oil
- salt and pepper to taste
Mix the first three ingredients till blended, then drizzle in the oil, whisking all the while, till emulsified. Season with salt and pepper to taste, then serve over greens and/or fish.
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