SHALLOT-SOY VINAIGRETTE

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Warm Shiitake and Corn Salad Frisée

Shallot–Soy Marinated Chicken Breast with Melted Cabbage

Guest Recipe

Martin Yan's Warm Beef Spinach Salad

TRY IT
This works beautifully on everyday tossed greens and other impromptu salad combinations.

Like many vinaigrettes, the dressing doubles as a marinade for poultry, meat, and fish. For example, use it with peeled shrimp and scallops before grilling them.

For an intriguingly flavored cole slaw, marinate finely sliced red and/or white cabbage in the vinaigrette for 5 to 10

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SHALLOT-SOY VINAIGRETTE

This much-loved dressing is a Blue Ginger staple, on our menu since day one and probably there forever. It epitomizes the East-West culinary approach. Vinaigrette is, of course , the basic French salad dressing, a mixture of oil and vinegar to which mustard and sometimes shallots are added. For this Blue Ginger version, I use Chinese black and rice vinegars plus soy sauce, in addition to mustard and shallots, for cross-cultural flavor.

Makes 3 1⁄2 cups

Lasts 2 weeks, refrigerated

1 cup grainy mustard

8 medium shallots, roughly chopped (about 1 cup)

1⁄4 cup Chinese black vinegar, or balsamic vinegar

1⁄2 cup naturally brewed rice wine vinegar

1⁄4 cup soy sauce

2 tablespoons sugar

2 cups grapeseed oil or canola oil

Kosher salt and freshly ground black pepper to taste

In a blender or food processor, combine the mustard, shallots, vinegars, soy sauce, and sugar and purée. With the machine running, slowly drizzle in the oil until an emulsion is formed. Season with salt and pepper, remembering that not much salt will be needed because of the soy sauce. Use or store.

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