Name: Asian Pear and Ginger Vinaigrette
Yield: Makes 1 cup
Ingredients: 1 2" piece ginger, peeled, thinly sliced; 1/2 cup olive oil; 1/2 Asian pear, peeled, cored, cut into large pieces; 3 tablespoons apple cider vinegar; 2 tablespoons white miso; 2 teaspoons finely grated lime zest; 1 teaspoon pink peppercorns; 1/2 teaspoon white peppercorns; Kosher salt

This dressing is a little sweet from the miso and pear, and aromatic from the ginger and lime; pair it with something peppery, like radishes for dipping or a watercress salad.

Recipe information

Yield
Makes 1 cup

Ingredients

1 2" piece ginger, peeled, thinly sliced

1/2 cup olive oil

1/2 Asian pear, peeled, cored, cut into large pieces

3 tablespoons apple cider vinegar

2 tablespoons white miso

2 teaspoons finely grated lime zest

1 teaspoon pink peppercorns

1/2 teaspoon white peppercorns

Kosher salt

Preparation

Step 1
Cook ginger and oil in a small saucepan over medium heat, stirring occasionally, until ginger is golden, 10–15 minutes. Let cool. Strain ginger oil into a small bowl and set aside. Discard ginger.
Step 2
Purée Asian pear, vinegar, miso, lime zest, and both peppercorns in a blender, scraping down sides of blender as needed, until smooth. With motor running, gradually add reserved ginger oil and blend until emulsified; season vinaigrette with salt.
Step 3
DO AHEAD: Ginger oil can be made 1 week ahead; store airtight at room temperature. Vinaigrette can be made 1 day ahead; cover and chill.

TagsSalad Dressing Salad Ginger Herbs & Spices Pear Fruit Vegan Make Ahead Blender Bon Appétit

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Recipe notes