Asian Vinaigrette

1 Reviews
0% would make this recipe again

This recipe comes from the book "Cuisiner pour vaincre la douleur et l'inflammation chronique", de Jacqueline Lagacé, Ph.D., Éditions FIDES, 2011

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Ingredients

1/2 cup olive oil 4.2 fl.oz
1/4 cup rice vinegar 2.2 fl.oz
1 clove garlic, chopped
1/4 tsp sesame seed oil, black 0.1 fl.oz

Method

  1. Whisk the oil and vinegar, add the remaining ingredients and mix well. Chill in the refrigerator for 2 hours.

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Reviews

1 Reviews (1 with rating only) 0% would make this recipe again

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This recipe is in the following categories

Vinaigrettes | Halal | Kosher | Vegan | Vegetarian | Asian

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