Jean-Georges Vongerichten’s Ginger Vinaigrette

Name: Jean-Georges Vongerichten’s Ginger Vinaigrette
Total time: 10 min
Yield: 1 1/4 cups
Ingredients: 1 cup extra virgin olive oil; 1 2-inch piece of ginger, peeled and roughly chopped; 1 tablespoon sherry vinegar; 2 tablespoons fresh lime juice; Salt; freshly ground pepper

Recipe from Jean-Georges Vongerichten and Mark Bittman

Adapted by Mark Bittman

Jean-Georges Vongerichten’s Ginger Vinaigrette — Suzy Allman for The New York Times

Total Time: 10 minutes
Rating: 4(396)
Comments: Read comments

This recipe is an adaptation of one found in Jean-Georges Vongerichten’s and Mark Bittman's cookbook, “Jean-Georges: Cooking at Home with a Four-Star Chef.”

Fresh ginger, lime juice and sherry vinegar are the star players in this simple, sophisticated dressing that will make any salad sing. After putting it together, let it rest for a day so the flavors can meld. —Mark Bittman

Featured in: 101 Simple Salads for the Season

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Ingredients

Yield:1¼ cups

1cup extra virgin olive oil
12-inch piece of ginger, peeled and roughly chopped
1tablespoon sherry vinegar
2tablespoons fresh lime juice
Salt
freshly ground pepper

Ingredient Substitution Guide

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Preparation

Step 1
Combine all ingredients in a blender, using plenty of black pepper. Add 1 tablespoon warm water and blend until dressing is emulsified. Best if left to rest for a day before using, to enhance flavors.

Ratings

4 out of 5

396 user ratings

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Comments

Barbara Wheeler7 years ago

I wanted this to be terrific--JVG's imprimatur seemed to promise that. It was just ok. I used my very best olive oil and a fresh piece of ginger. Supermarket limes this year aren't the best, so maybe the lime juice was inferior. But it didn't make my homegrown lettuce "sing" or even hum. It was heavy and the flavors never really did blend or "enhance." In fact, the dressing was rather bitter, and I added a pinch of sugar to make it usable. I'd like to see the recipe this was adapted from

Betsy the chef7 years ago

1/2 T Honey makes this right

Michael7 years ago

Olive oil can become bitter if blended a lot. Not sure why.

BJ11 months ago

Wow, way too much oil for the vinegar. I use much less, maybe 1:1 or less ratio. I make my own dressings in an old Good Seasons dressing cruet, add ingredients, put on lid and shake. I want flavor but I don't want to become a tubby person.

amatuer chef1 year ago

I would cut the olive oil in half or quarter it next time. It only tastes like oil

katy2 years ago

Garlic and honey

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