Winter Salad With Hoisin Vinaigrette
Serves: 2
Carolyne Schoen
1 January 1970
Based on User reviews:
48
Spice
55
Sweetness
50
Sourness
37
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
2 tbsps
Hoisin Sauce1 tbsp
Distilled White Vinegar3 tbsps
Grapeseed Oil170 g
Mesclun (bag)1 small
Red Onion (thinly sliced)Directions:
1
Make Vinaigrette: Combine hoisin sauce and vinegar in a bowl
2
Slowly whisk in both of the oils until emulsified
3
Combine mesclun and water chestnuts in large bowl and toss with enough vinaigrette to lightly coat
4
Tranfer to serving bowl and top with red onion, thinly sliced
5
Combine hoisin sauce and vinegar in a bowl
6
Slowly whisk in both of the oils until emulsified
7
Combine mesclun and water chestnuts in large bowl and toss with enough vinaigrette to lightly coat
8
Tranfer to serving bowl and top with red onion, thinly sliced