If you have never tried making your own salad dressing, I definitely recommend it. It’s about 18 times easier than you think it’s going to be and so delicious. Just look at those instructions! It’s two lines!
This is a sesame vinaigrette I made recently, I’ve been eating a ton of salad lately just to get to use it. I couldn’t find chili garlic paste and didn’t have time to venture over to the Asian grocery, so I used chili garlic sauce instead.
Sweet Sesame Soy Vinaigrette
from Cook’s Illustrated Magazine
1/3 Cup rice vinegar
2 1/2 Tablespoons soy sauce
1/4 Cup packed light brown sugar
1/2 Teaspoon grated fresh ginger
2 Teaspoons Asian chili garlic paste
1 Tablespoon toasted sesame oil
1/2 Cup vegetable oil
2 Teaspoon sesame seeds, toasted
Whisk vinegar, soy sauce, sugar, ginger, and chili paste in medium bowl until sugar dissolves. Gradually whisk in oils, whisk in sesame seeds. can be refrigerated up to 3 weeks.