|My salad lunch with tomatoes and lettuce from the garden, grilled corn, and seared tuna|
Sesame Soy Vinaigrette
(serves ½ cup, about 6 servings)
½ teaspoon sugar
1 Tablespoon soy sauce
2 Tablespoons rice vinegar
1 Tablespoon toasted sesame oil (see Note)
4 Tablespoons vegetable oil
toasted sesame seeds
Whisk together sugar, soy sauce, and rice vinegar. Whisk in sesame oil and vegetable oil. The dressing will separate as it sits so whisk it again before dressing your salad.
Sprinkle some toasted sesame seeds after dressing salad.
Note: Toasted sesame oil is used extensively in Asian food. You can find it in supermarkets or Asian markets (where it is usually cheaper). It has a unique flavor. It is used as a flavoring after cooking as the oil is delicate and loses flavor when heated too much. It is used in Mu Shu Tofu and Chinese-style Minced Meat in Lettuce Leaves, if you need some ideas on how to use more of it.