adapted from Gourmet (May 2008)
Novelists steal stories from their friends. Food bloggers steal recipes.
Not too long ago, we had dinner at the home of our friends Shane and Joe. Joe mixes phenomenal cocktails. Shane is an incredibly talented cook. Shane had made an array of Indian dishes, but to start the meal, he served an amazing salad featuring the most wonderfully balanced salad dressing. It was salty and sweet, with an unusual flavor we couldn't quite put our finger on. We loved it, so of course we asked for the recipe. Turns out it's one of Shane's favorite recipes, clipped from a 2008 issue of Gourmet (look it up, kids). Shane graciously shared the recipe with us. And now here we are, sharing it with you.
It's good timing: If you're following us on Instagram, you may know that we're freshly back from Japan (as in we landed a few hours ago, can't sleep, and are writing this post in the wee hours of the morning). And this recipe is based on a famous salad from Natori, a now-defunct Japanese restaurant in New York City's East Village.
We have loads of things to share with you from Japan. (And so much great food!)
But right now, we're going to go make a batch of this dressing and have a much needed salad.
Apple and Sweet Onion Vinaigrette
via our friend Shane, based on a recipe from the now defunct Natori restaurant, published by Gourmet magazine
Makes 6 servings
Total time: 15 minutes
Notes from Zach and Clay:
The original recipe published by Gourmet suggests serving this vinaigrette with watercress and avocado. We love it with spinach, sometimes with avocado, sometimes without.
INGREDIENTS
1/4 cup rice vinegar (not seasoned)
1 tablespoon grated sweet onion such as Vidalia or Walla Walla (use large holes of a box grater)
1/4 cup finely grated peeled Gala apple (use small holes of box grater)
4 teaspoons soy sauce
1 teaspoon sugar
3 tablespoons vegetable oil
METHOD
Stir together vinegar, onion, apple, soy sauce, and sugar until sugar has dissolved, then stir in oil. Serve with greens of your choosing (see note above).
