In Good Taste: Recipe of the Month
Enjoy Chef’s Delicate Flavor of Rice Vinegar Ideal on Tender Greens
Executive Chef Mark Gullusci enjoys this month’s featured recipe so much he uses it in the salad bar in the Main Dining Room as well as the Palm Bistro.
Recently he was walking from the main kitchen over to The Woodlands, when a woman driver pulled alongside the Chef. She told him she had just left the Bistro where she enjoyed a salad with the Asian Dressing and she “just had to have the recipe.” Good natured and ever helpful, Chef Mark eagerly obliged.
“People love this recipe and ask about it all the time,” Chef Mark told the Village Voice. Try it on your favorite tender greens and see if you agree.
Yields 4 Cups
3 ounces pickled ginger
3 ounces sweet chili sauce
1/2 bunch cilantro
3 ounces low sodium soy sauce. Regular soy sauce can be used as well.
2 ounces (1/4 cup) honey
2 ounces (1/4 cup) sesame oil
4 ounces (1/2 cup) rice wine vinegar
25 ounces (3- 1/4 cups) vegetable oil
Place all ingredients in a container and use immersion blender to puree or place in a Cuisinart or other food processor and blend smooth.