Recipe: Hoisin-Sesame Dressing

HOISIN-SESAME DRESSING

1 (2 inch) piece fresh ginger, peeled
1 clove garlic, peeled
1 medium shallot, peeled*
1/2 cup rice wine vinegar
1/2 cup light soy sauce
1/4 cup sugar
2 tablespoons hoisin sauce
2 tablespoons toasted sesame seeds
1 tablespoon sesame oil**
1 tablespoon Dijon mustard
1 dash freshly ground black pepper
2/3 cup vegetable oil***

Put all ingredients except oil into blender or food processor**** and blend until shallot and ginger are very finely chopped. With motor running, gradually add oil until smooth. Refrigerate in tightly covered container.

*I replaced the shallot with yellow onion and could not detect the difference.

**On sesame oil: Resist the temptation in increase the sesame oil, a little is just right. Use a high quality Japanese brand, such as Kadoya (available in Asian groceries). It is more expensive but the intense flavor is worth every penny.

***This recipe has reduced the oil by a third from the original; it could be reduced further. Use extra light olive oil -- it works fine.

****Instead of using blender or food processor, you may grate ginger and mince garlic and shallot, then whisk with the remaining ingredients.

Notes: Tested June 2001. This quickly became a staple. Originally accompanied a salad with strawberries, fennel and smoked chicken. the salad was OK but the dressing was the star. Use with chef's salads or any salad with added meat.

Makes about 2 2/3 cups
Original recipe from: Driscoll Strawberries
Adaptec by source: The Providence Journal-Bulletin, June 6, 2001