Jean Georges Vongerichtens Ginger Vinaigrette Food

JEAN-GEORGES VONGERICHTEN'S GINGER VINAIGRETTE

Steps:

• Combine all ingredients in a blender, using plenty of black pepper. Add 1 tablespoon warm water and blend until dressing is emulsified. Best if left to rest for a day before using, to enhance flavors.

JEAN-GEORGES VONGERICHTEN'S GINGERED-BEET SALAD

Steps:

• Preheat the oven to 350 degrees. Wrap the beets in two layers of aluminum foil and roast until fork-tender, about 1 hour and 45 minutes. Cool, peel and cut the beets into 1/2-inch sticks.
• Toss the shrimps in a mixture made from 1 tablespoon of the oil, half of the grated ginger and 1 tablespoon of the vinegar. Marinate for 1 hour.
• Heat the grill. Sprinkle the shrimps with 1 teaspoon of the salt and pepper to taste. Grill until just opaque, about 5 minutes.
• Drizzle the beets with the remaining oil, ginger and vinegar. Add the chives, the remaining salt and pepper to taste. Serve with the grilled shrimp.

GINGER LIME VINAIGRETTE

Steps:

• Process all ingredients in a blender; be sure to use plenty of black pepper.
• Add 1 tablespoon, or so, warm water to reach desired consistency.
• Let rest in refrigerator 1 day before using so flavors meld.