Photo Credit: LeighAnn Smith |
Back to this amazing lunch... after we were done eating I very politely asked our waitress if she knew how the vinaigrette was made. Her response? "Let me go ask our Chef." She came back with the recipe written down. I was ecstatic. Chefs can often be secretive as to the exact measurements/ingredients in a dish. Thankfully this fantastic chef was willing to share the love...
Soy-Sake Vinaigrette
Recipe courtesy Jake's Ready-To-Eat in Palm Springs, CA
3 cups soy sauce
3 cups sake (any cheap, filtered sake is fine)
1 cup sesame oil
1/3 cup green onion, finely chopped
Handful sesame seeds (I used white)
Combine all ingredients in saucepan and bring to a boil. Let cool and refrigerate.
Wasabi Aioli
1/3 cup mayonnaise
1 teaspoon fresh garlic, very finely chopped (you can substitute 1/2 teaspoon garlic powder)
1 teaspoon Wasabi powder
1 teaspoon fresh lime juice
Combine all ingredients.
The reason I'm sharing this today is because, as with the chowder yesterday, I made this meal for lunch for my boss. The vinaigrette turned out perfectly! You only need a small amount when dressing the greens and in the wrap. If you're trying to watch salt content, you could easily substitute light soy sauce for the regular; might tone down the vinaigrette a bit. I substituted roasted chicken for the Ahi (he doesn't eat fish), added sliced orange bell peppers and shredded carrots (he doesn't eat tomatoes) and wrapped in a regular tortilla since I already had them on hand. Picture below for your viewing pleasure. Happy Wednesday!
hahaha you really did credit my photo! you're so cute. best lunch everrrr. save me some of that dressing for this weekend. woo!! :)
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