This basic dressing uses lime juice bolstered with a little rice vinegar for acid. If your limes are really tart, you could use all lime juice, but try to find ripe limes (they will be yellow instead of green) as the rice vinegar adds flavor. You can also use water to lower the acidity if you have super tart limes.
INGREDIENTS:
3 tablespoons lime juice
1 tablespoon rice vinegar
Pinch salt and fresh ground pepper
Pinch cinnamon powder, preferably Mexican or true cinnamon
1-2 inches peeled ginger, grated to yield 1/4 to 1/2 teaspoon ginger juice
12 tablespoons grapeseed, or other neutral flavor oil
METHOD:
Whisk together lime juice and rice vinegar with the salt, pepper, 1/4 teaspoon of ginger juice, and cinnamon. Allow to sit 15 minutes for flavors to marry.
Slowly whisk in the oil until the dressing is emulsified.
Taste for ginger. If more is needed, add the rest of the ginger juice. It should be a background flavor and not make the dressing “hot.”
Use as needed, storing in the refrigerator until needed and shaking to mix before using.
CHEF NOTES:
For larger volumes, simply scale up. For variations try; adding minced shallots at the beginning, and a touch of mustard. Grind some coriander seed into the dressing, or add lemon thyme or lemon grass.
YIELD: 1 cup of dressing
