Perhaps it’s because I grew up in California where salads are largely considered a main course, and therefore have to taste beyond boring in order to be acceptably served and appreciated by both those consuming them and those putting them out. (Should I have to serve nothing but salads at a restaurant, they’d better be damn good.)
Or, perhaps it’s because I like flavor and I don’t think that healthy, gluten-free, dairy-free, what have you, be void of the reason we eat: Pleasure! (And nutrition and surviving, blah blah.)
<–Try serving it over some crunchy greens or arugula with pickled beets or tomatoes, some sort of aged cheese or garbanzo beans, and a topping of gluten-free cracker or brown rice for something fabulous.
Creamy Ginger Garlic Vinaigrette
-Nut, gluten, dairy, & corn-free-
1 clove garlic, lightly diced
1/2 of the size of your clove of garlic’s worth fresh ginger, lightly diced
a pinch fresh lemon zest
1 tsp. tamari (gluten-free soy sauce) or 1/4+1/8 tsp. salt for soy allergies
2 tbs. red wine or apple cider vinegar
2 fresh basil leaves (optional)
1 tsp. sesame seed oil
3 tbs. sunflower seed, safflower, flax seed, or canola oil (can use olive oil but won’t refrigerate as well)
Blend ginger, garlic, vinegar, soy sauce, and lemon zest in a blender. Add oils and optional basil. Blend until creamy.