Zesty Toasted Sesame Salad Dressing (with Fried Garlic) -

Zesty Toasted Sesame Salad Dressing (with Fried Garlic)

Course: Sauce

Cuisine: Asian

Diet: Gluten Free

Keyword: dressing, garlic, salad dressing, sesame, vinaigrette

Prep Time: 10

Cook Time: 10

Total Time: 20

Servings: cup

Calories: 1262kcal

Skip the store-bought bottles and learn how to make a zesty, from-scratch Toasted Sesame Salad Dressing packed with the savoury crunch of fried garlic.

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Equipment

Ingredients

For the Aromatics

4 Tablespoons white sesame seeds
2 Tablespoons vegetable oil or avocado oil
3 teaspoons garlic (3 cloves) peeled and minced

For the Vinaigrette Base

6 Tablespoons seasoned rice vinegar or unseasoned rice vinegar
2 Tablespoons mirin
1 Tablespoon honey alternatively use white or brown sugar, maple syrup or corn syrup
2 Tablespoons soy sauce
5 Tablespoons vegetable oil or avocado oil
2 teaspoons pure sesame oil

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Instructions

Toast the Seeds: Place the white sesame seeds into a dry non-stick pan over medium heat. Toast for 4 minutes, stirring constantly with a spatula until they reach a rich brown colour. Do not walk away, as they can burn easily! Transfer the toasted seeds to a heat-proof bowl to cool.
Crush the Seeds (Optional): If you are whisking the dressing by hand, lightly crush the cooled seeds using a mortar and pestle (or crush them inside a zip-top bag using a rolling pin) to release their toasted aroma.
Fry the Garlic: Add 2 Tablespoons of vegetable oil to the same non-stick pan. Fry the minced garlic over medium heat for 3 to 4 minutes until light golden brown. Place a small bowl under a fine-mesh strainer, and strain the garlic. Let the garlic cool in the strainer. (Save that flavourful strained oil for dipping bread!)
Emulsify the Liquids: In a blending jar or medium bowl, combine the seasoned rice vinegar, mirin, honey, soy sauce, 5 Tablespoons of vegetable oil, and the pure sesame oil. Whiz everything together using a handheld immersion blender for 30 seconds.
Blend and Store: Add the cooled toasted sesame seeds and the fried garlic to the liquid mixture. Whiz the dressing with the blender for another 30 seconds to fully combine. Enjoy immediately over fresh greens, and store any leftover dressing in a sealed glass jar in the refrigerator for up to 7 days!

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Notes

The Perfect Ratio: Most standard vinaigrettes use a 3:1 ratio of oil to vinegar. Because I love a zesty, punchy dressing, this recipe uses a bold 1:1 ratio. Feel free to tweak the oil and vinegar amounts to perfectly suit your own palate!

Can I use pre-toasted sesame seeds?

You can, but I highly recommend toasting raw white sesame seeds from scratch! The flavor and aroma of freshly toasted seeds are infinitely nuttier and more vibrant than seeds that have been sitting in a jar for months.

Is this sesame salad dressing gluten-free?

Almost! All of the ingredients are naturally gluten-free except for the soy sauce. To make this 100% celiac-friendly, simply substitute the regular soy sauce for Tamari or your favorite gluten-free soy sauce.

How long will this dressing last in the fridge?

When stored in an airtight container or a tightly sealed glass jar, this fresh dressing will stay delicious in the refrigerator for up to 4 days.

Nutrition