A light, tangy vinaigrette made from yuzu vinegar, fresh lime and raw, local honey. Yuzu is an incredibly aromatic, tart citrus fruit that looks like a small grapefruit and tastes like the love-child of a mandarin and a grapefruit and lemon. If I’m putting this dressing on something that’s rich like smoked duck breast and sweet like mango I like to add a little bit of Yuzu kosho to the dressing to give it a little bite; it’s a spicy yuzu-and-chili condiment that you can find in a Japanese grocery or online. Yuzu vinaigrette is frequently made with yuzu juice, but I was gifted some O yuzu rice vinegar, so I made this recipe. I see now that it’s not that common. Feel free to substitute yuzu juice and rice vinegar for the yuzu vinegar.
- 5 tablespoons Yuzu vinegar (3 tablespoons of yuzu juice, 2 tablespoons of rice vinegar)
- 3 tablespoons Honey
- 1 lime, juiced
- 1/4 teaspoon lime zest, grated
- 1/2 cup extra-virgin olive oil
- 1 tablespoon sesame oil
- 1 garlic clove, minced
- Sea salt
- Freshly ground black pepper
- 1/4 teaspoon Yuzu kosho (optional—will add zing)
- Mix the ingredients together in a jar and give them a good shake. Add sea salt and freshly ground black pepper to taste.
Yield: 8 ounces