Best Sweet Ginger Vinaigrette Recipes

Shrimp, Mango, and Avocado Salad with Sweet Chili-Ginger Vinaigrette image

Provided by Bon Appétit Test Kitchen

Yield Makes 4 first-course servings

Number Of Ingredients 7

1/2 cup Asian sweet chili sauce
2 tablespoons unseasoned rice vinegar
1 tablespoon minced peeled fresh ginger
12 peeled cooked large shrimp with tails left intact (about 8 ounces)
1 large head of butter lettuce, leaves separated
1 large mango, peeled, pitted, cut into 1/3-inch-thick slices
1 avocado, halved, pitted, peeled, cut into 1/3-inch-thick slices

Steps:

Whisk first 3 ingredients in small bowl; season with salt and pepper. Place shrimp in medium bowl. Add 3 tablespoons vinaigrette; toss to coat. Divide lettuce among plates. Alternate mango, avocado, and shrimp atop lettuce on each plate. Drizzle vinaigrette over.

Sweet Ginger Vinaigrette image

Yield Makes about 1/2 cup

Number Of Ingredients 6

1/3 cup corn, peanut, or canola oil
3 tablespoons fine julienne strips of peeled fresh ginger
1/2 cup grated peeled fresh ginger
2 tablespoons plus 1 teaspoon balsamic vinegar
1 tablespoon sugar, or to taste
1/4 to 1/2 teaspoon Toasted Sichuan-Peppercorn Salt

Steps:

Heat oil in an 8-inch skillet over moderate heat until it shimmers and a single julienne of ginger dropped into it bubbles to surface immediately. Stir in remaining ginger julienne. Fry just until golden, 10 to 20 seconds, then carefully pour mixture into a sieve set over a heatproof bowl. Spread fried ginger on paper towels to drain (for salad topping) and cool oil.
Press or squeeze enough grated ginger to extract 2 tablespoons juice using a fine sieve or cheesecloth.
Whisk together ginger juice, vinegar, sugar, and peppercorn salt to taste until sugar is dissolved, then whisk in cooled ginger oil.
Use fried ginger as a salad topping.

Persimmon Salad with Sweet Ginger Vinaigrette image

Yield Makes 3 or 4 servings

Number Of Ingredients 4

1 firm-ripe Fuyu persimmon, Asian pear, or nectarine, cut into thin wedges
6 fresh water chestnuts, peeled with a sharp knife and thinly sliced, or 1/3 cup julienne strips of jícama
6 to 8 cups mixed baby lettuces
Sweet ginger vinaigrette

Steps:

Toss together fruit, water chestnuts, and lettuces in a large bowl.
Drizzle with about 3 tablespoons vinaigrette, or to taste, and toss salad gently. Serve sprinkled with fried ginger from vinaigrette.

Sauteed Maine Lobster with Sweet Corn and Rosemary Ginger Vinaigrette image

Provided by Food Network

Categories main-dish

Time 1h

Yield 2 servings

Number Of Ingredients 18

2 (1 1/2 pound) lobsters
2 cups sweet corn, cut from the cob
2 tablespoons butter
1 tablespoon olive oil
Cracked black pepper
Salt, to taste
Vanilla oil, recipe follows
Rosemary Ginger vinaigrette, recipe follows
1 vanilla bean, split and scraped
1 cup grape seed or canola oil
2 (2-inch) stalks fresh rosemary
1 (2-inch) piece ginger root, peeled
2 cloves garlic, peeled
2 tablespoons honey
1/2 cup rice wine vinegar
1/4 cup soy sauce
1 cup peanut oil
A few drops sesame oil

Steps:

Kill lobster and remove claws and tail. Cook in boiling water for 2 minutes or until they just begin to turn red. Remove from water and cool under running water. Remove from the shell. In a heavy bottom saute pan heat olive oil and butter. Add the corn and cook for 1 minute. Add the lobster and cook until opaque, salt and pepper, to taste.
Divide between 4 shallow bowls. Drizzle with vanilla oil. Drizzle the rosemary ginger vinaigrette and garnish with cracked pepper and ro
Combine vanilla bean and seeds from vanilla bean in glass container with oil and let stand for at least 1 ho;
Chop ginger, rosemary and garlic in food processor. Add vinegar, soy, honey and continue to blend. Drizzle in peanut and sesame oil while process