Recipe for cooking ginger onion vinaigrette

Salad Dressings :: Salad Dressings for Vegetables

Ginger Onion Vinaigrette

The combination of sweet onions and ginger makes approximately a smooth bittersweet dressing for fresh greens.

12 whole fresh green onions, thinly sliced
1 tsp. fresh ginger, peeled and finely grated
2 med. size shallots, skinned and chopped finely
1 sm. red onion, chopped finely
2 C. heavy duty mayonnaise
1 C. red wine vinegar
1 tsp. chopped finely fresh garlic in oil
1 C. chicken stock or broth
Kosher salt to taste
Dash of cracked black pepper
1 tsp. chopped finely crystallized ginger
1/4 C. extra virgin olive oil
1 C. very fine strips of white leeks

Heat extra virgin olive oil in lrg. saut pan. When the oil is hot, saut the leeks, red and green onion, garlic and shallots until they are about 50 percent done. Remove from the heat, then add the red wine vinegar. Return to the heat. This will help de-glaze the pan. Add chicken stock, fresh and crystallized ginger and bring the mixture to a boil. Cook until the liquid has been reduced by half. Remove heat and let cool at room temperature for at least 15 min.

In a lrg. bowl, Mix together cooked mixture and all other ingredients. Taste. If it is too vinegary, add just a touch of sugar. Additional salt and pepper may also be added to your taste.