Best 2 Jean Georges Vongerichtens Ginger Vinaigrette Recipes

**Ginger Vinaigrette: A Versatile Dressing for Salads, Vegetables, and More**

Elevate your culinary creations with Jean-Georges Vongerichten's tantalizing Ginger Vinaigrette. This versatile dressing is a symphony of flavors, combining the zesty tang of ginger with the delicate sweetness of honey and the acidity of rice vinegar. Its vibrant golden hue adds a pop of color to any dish, while its balanced taste profile complements a wide range of ingredients. Whether you're drizzling it over a crisp salad, roasted vegetables, or grilled meats, this vinaigrette is sure to impress your taste buds.

Within this article, you'll find three variations of the Ginger Vinaigrette, each offering unique flavor dimensions. The Classic Ginger Vinaigrette is a timeless recipe that showcases the harmonious blend of ginger, honey, rice vinegar, and olive oil. The Spicy Ginger Vinaigrette adds a fiery kick with the addition of Sriracha, while the Asian Ginger Vinaigrette incorporates sesame oil and soy sauce for an umami-rich twist. With its versatility and delectable taste, this collection of Ginger Vinaigrette recipes is a must-have for any home cook or culinary enthusiast.

Let's cook with our recipes!

GINGER FRIED RICE

Ginger Fried Rice image

This recipe comes to The Times from the fertile mind of the chef Jean-Georges Vongerichten. Like all fried-rice dishes it begins with leftover rice (freshly cooked rice is too moist to fry well). It's jasmine rice here, but white from Chinese takeout works nearly as well and is more convenient. Perhaps unsurprisingly - this is a chef's recipe, after all - separate cooking processes are called for: ginger and garlic are crisped, leeks softened, rice and eggs fried. But no step takes more than a few minutes, and the results are absolutely worth the effort.

Provided by Mark Bittman

Categories dinner, easy, quick, weekday, weeknight, one pot, main course, side dish

Time 30m

Yield 4 servings

Number Of Ingredients 9

Ingredients

1/2 cup peanut oil
2 tablespoons minced garlic
2 tablespoons minced ginger
Salt
2 cups thinly sliced leeks, white and light green parts only, rinsed and dried
4 cups day-old cooked rice, preferably jasmine, at room temperature
4 large eggs
2 teaspoons sesame oil
4 teaspoons soy sauce

Steps:

In a large skillet, heat 1/4 cup peanut oil over medium heat. Add garlic and ginger and cook, stirring occasionally, until crisp and brown. With a slotted spoon, transfer to paper towels and salt lightly.
Reduce heat under skillet to medium-low and add 2 tablespoons peanut oil and leeks. Cook about 10 minutes, stirring occasionally, until very tender but not browned. Season lightly with salt.
Raise heat to medium and add rice. Cook, stirring well, until heated through. Season to taste with salt.
In a nonstick skillet, fry eggs in remaining peanut oil, sunny-side-up, until edges are set but yolk is still runny.
Divide rice among four dishes. Top each with an egg and drizzle with 1/2 teaspoon sesame oil and 1 teaspoon soy sauce. Sprinkle crisped garlic and ginger over everything and serve.

Nutrition Facts : @context http, Calories 371, UnsaturatedFat 26 grams, Carbohydrate 9 grams, Fat 34 grams, Fiber 1 gram, Protein 8 grams, SaturatedFat 6 grams, Sodium 868 milligrams, Sugar 2 grams, TransFat 0 grams

JEAN-GEORGES VONGERICHTEN'S GINGERED-BEET SALAD

Jean-Georges Vongerichten's Gingered-Beet Salad image

Provided by Molly O'Neill

Categories appetizer

Time 2h

Yield Four servings

Number Of Ingredients 8

Ingredients

4 medium beets, scrubbed well
1 pound large shrimps, shelled
3 tablespoons canola oil
1 2-inch piece ginger, peeled and grated
4 tablespoons sherry vinegar
2 teaspoons salt
Freshly ground black pepper to taste
2 tablespoons 1/2-inch-length chives

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.

Nutrition Facts : @context http, Calories 226, UnsaturatedFat 10 grams, Carbohydrate 12 grams, Fat 12 grams, Fiber 3 grams, Protein 17 grams, SaturatedFat 1 gram, Sodium 708 milligrams, Sugar 6 grams, TransFat 0 grams

Tips:

Use a microplane to grate the ginger finely. This will help release its flavor and aroma.
Be careful not to over-reduce the vinaigrette. It should be slightly thick, but not syrupy.
Taste the vinaigrette before serving and adjust the seasonings as needed.
This vinaigrette can be used on a variety of salads, including green salads, fruit salads, and grain salads.
It can also be used as a marinade for chicken, fish, or tofu.

Conclusion:

Jean-Georges Vongerichten's ginger vinaigrette is a versatile and flavorful dressing that can be used on a variety of dishes. It is easy to make and can be tailored to your own taste preferences. Whether you are using it as a salad dressing, a marinade, or a dipping sauce, this vinaigrette is sure to add a delicious touch of flavor.