Sacred Ground: Tamari Lime Vinaigrette

Chef Horst Pfeifer shares this salad vinaigrette recipe from his New Orleans restaurant, Bella Luna.

| March/April 2000

Yields 1 pint

This vinaigrette is excellent on salads and may also be used as a marinade for grilled vegetables. It will keep in the refrigerator for about 10 days.

1/4 cup chopped pickled ginger,with juice
1/2 cup rice wine vinegar
1/2 cup extra-virgin olive oil
1 tablespoon chopped fresh cilantro
1 teaspoon chopped fresh mint
1 tablespoon toasted sesame oil
1 tablespoon fresh lime juice
1/2 red onion, finely chopped
2 tablespoons tamari sauce
1 tablespoon honey

Mix all the ingredients together and adjust seasoning to taste.

Colorado-based Laura Daily would welcome some Louisiana temperatures this spring so that she can try her hand at growing a wider range of culinary herbs.

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