(adapted from From Curries to Kebabs: Recipes From the Indian Spice Trail by Madhur Jaffrey)
This dressing can be used on spinach leaves, green salad leaves, or blanched green beans.
Serves 4
1 1/2 Tbls. red wine vinegar
1 Tbls. lemon juice
1/2 tsp. kosher salt
1/4 tsp. cayenne pepper
1 Tbls. grated fresh ginger
1/2 c. olive or salad oil
Combine all ingredients in a jar, close the lid, and shake until blended.
