1Tablespoonchoppedpeeled fresh ginger (use less for a more subtle ginger flavor)
1small clove garlicpeeled
¼cupunrefinedcold pressed, extra virgin olive oil
8ouncesmixed baby greens
Optional vegetables: thinly sliced radishesjulienned carrots or sweet bell peppers, sliced avocado, thinly sliced unpeeled Japanese cucumber
Instructions
Puree all vinaigrette ingredients in a blender until smooth. Taste for salt.
Place greens and any vegetables you are using in a serving bowl. Add enough vinaigrette to coat lightly and gently toss.
Notes
You can also use this dressing on top of poached or roasted fish, lightly cooked broccoli or greens with brown rice, and quinoa salads.Fresh ginger freezes really well. Peel it first, then tightly wrap it before storing it in the freezer. Allow it sit on your countertop a few minutes before cutting it. It is not a good idea to use a ceramic knife to cut frozen ginger (ask me how I know this.)