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RCP: Asian Vinaigrette

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Karen/NoCA

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RCP: Asian Vinaigrette

by Karen/NoCA » Fri Oct 25, 2013 5:00 pm

This was lunch today, and this unusual vinaigrette made with Sweet Chili Sauce is excellent. I used lettuce from our garden, and an egg from a chicken down the street.

Yield 1/2 cup
2 T. Sweet Chili Sauce
2T. fresh lime juice
1 T. aged white wine vinegar
1 T. Oyster Sauce
1/8 tsp. coarse sea salt
1/4 tsp. freshly ground black pepper
2 tsp. Dijon mustard
2 T. toasted sesame oil
2 T. extra virgin olive oil
Put all the ingredients in a salad dressing jar and shake well.
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Tom NJ

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Re: RCP: Asian Vinaigrette

by Tom NJ » Sat Oct 26, 2013 9:11 am

Such a cheery looking plate! I love the orange rounds alongside those perfectly runny eggs.

Can I ask - did you use Thai or Chinese sweet chili sauce? I have both in my pantry, and they have markedly different flavors. Thanks!
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Re: RCP: Asian Vinaigrette

by Karen/NoCA » Sat Oct 26, 2013 9:03 pm

Mine is the Thai version.
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Re: RCP: Asian Vinaigrette

by Tom NJ » Sun Oct 27, 2013 7:18 am

Thanks!
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Jo Ann Henderson

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Re: RCP: Asian Vinaigrette

by Jo Ann Henderson » Sun Oct 27, 2013 6:07 pm

This is beautiful, Karen, and something that I would thoroughly enjoy. Love Asian flavors!! :D
"...To undersalt deliberately in the name of dietary chic is to omit from the music of cookery the indispensable bass line over which all tastes and smells form their harmonies." -- Robert Farrar Capon

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