Like flashcards that have sound and moving images and loads of information (so, not like flashcards at all), our new video series “Smart Cookie” will help you build a brilliant culinary vocabulary by defining difficult food terms.
First up: ponzu, soy sauce’s brighter, more nuanced cousin. We won’t give away more than that here—you should watch the video for that—but we will underscore two bonus tips in the piece above.
1. All that talk of whisking your salad dressing together to ensure proper emulsification? Don’t worry about that. Put all of your ingredients in a jar, twist on the lid, and shake vigorously. There. You made dressing.
2. Always season your salad, even after you’ve dressed it. That extra sprinkling of crunchy salt on top will be the difference between ho-hum mixed greens and oh-my-gosh-can-I-get-your-recipe appetizer salad.
Now, click play!
by Angela Gaines
Makes ¼ cup
2 Tbsp. ponzu sauce
2 Tbsp. rice wine vinegar
1 tsp. Dijon mustard
½ tsp. sugar
1/8 tsp. chili oil
1/8 cup grapeseed oil
Put all ingredients in a Mason jar. Place lid on jar. Shake vigorously.
Store in sealed jar in refrigerator.