This is one of those vinaigrettes that packs just as much heat as – or as little – as you would like, with loads of bright flavors and a hint of sweetness. With a tangy Asian essence, this vinaigrette quickly takes ordinary to extraordinary!
Yield: 1 1/4 cups
Preparation time: 15 minutes
Cook Time: N/A
1 shallot, finely minced
2 garlic cloves, finely minced
2 tablespoons Dijon mustard
2 tablespoons lime juice, juice from approximately 1 lime
1 teaspoon roughly chopped fresh mint
1/2 teaspoon brown sugar
1/2 teaspoon fish sauce
1 scallion (or green onion) thinly sliced, approximately 1 heaping tablespoon
1/4 teaspoon chili powder, more or less depending on desired heat
1/3 cup rice wine vinegar
1 teaspoon sesame oil
3/4 cup vegetable oil
kosher salt, as desired
freshly ground black pepper, as desired
1. In a medium size bowl, whisk together shallot, garlic, Dijon mustard, lime juice, mint, brown sugar, fish sauce, scallions, chili powder, rice wine vinegar, and sesame oil. Slowly add vegetable oil while whisking until emulsified. Adjust seasoning to taste with salt and pepper. If more heat is desired, add more chili powder starting with 1/4 teaspoon.
2. Serve with your favorite salad greens, with lettuce wraps or even as a quick marinade for shrimp or chicken.
Kitchen Note: If you prefer more heat, add more chili powder. If you prefer more sweetness, add more brown sugar or even a quick squeeze of honey. More tang? Add additional lime juice or rice wine vinegar!