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Ming Tsai's special ponzu-soy vinaigrette is the perfect accompaniment to a summer salad.
In a large bowl, combine shallots, Dijon mustard and ginger. In a small bowl, dissolve sugar in ponzu and add to Dijon mixture along with naturally brewed soy sauce. Whisk in extra virgin olive oil and season with kosher salt and freshly ground black pepper to taste. This is known as a broken vinaigrette -- it will not be emulsified. Transfer Ponzu-Soy Vinaigrette to air-tight jar and store in the fridge.
Makes about 4 cups
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