I seem to be rather restricted as to what I can eat of late, so salads have come back into fashion despite cold weather. Since just munching on a green leaf gets old quite quickly, whipped up a dressing one evening. Quantities given in relation to each other, make the total to whatever you need...
1.5-2 low salt soy sauce (can also use no-salt one, but then add a pinch)
1 olive oil
1 sesame oil
1 sesame seeds (used whole, ground would have been better)
1 lemon extract (lime might be even better)
1 rice vinegar (other not-too-strong-tasting ones should work too)
0.5 unrefined sugar
0.5 garlic (I used raw paste, dry or fresh also ok)
0.5 ginger (same as garlic)
? some pepper (5 turns of my mill)
... not promising I didn't forget sth I put in there already, oh well. In any case this thing worked wonderfully on a bed of lettuce, tomato, cucumber, fresh daikon and some pan-oil-salt-pepper-fried red fish. Presume it was salmon, but who knows - our local store (of awesome, that's true, Hanamasa for the win) tends to label things by usage, not the actual ingredients. Meaning that cheese, for example, gets labeled "cheese for cooking" "cheese that melts" "pizza cheese" etc.
Cheers,
Hedi
