Here’s an intriguing fusion-style salad dressing — a little tropical, Caribbean, Asian magic here. This tangy-sweet dressing is particularly good drizzled over a mixed green and veggie salad topped with a piece of grilled salmon or chicken. This dressing is also great for pasta salads.
INGREDIENTS:
3/4 cup canola oil
3/4 cup pineapple juice
1/4 cup dark roasted sesame oil
1 1/2 tablespoons Champagne vinegar or white wine vinegar
1 tablespoon honey
1 tablespoon soy sauce
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
METHOD:
Place all ingredients in a blender jar and process until smooth. Store in a jar with a tight-fitting lid in the refrigerator. Shake vigorously before using.
YIELD: Makes 1¾ cups
SOURCE: Chef Norman Van Aken
