Meet our most frequent winter meal. As soon as winter descends and produce sections brim with clementines, our house is never without the crucial ingredients – ginger, garlic, clementines. It’s a fresh and flavorful salad that breaks up the monotony of hearty winter meals. As my sister, who is living with us for the next few months will attest, we eat this meal at least once a week, usually pairing it with a baked potato or gluten-free roll.
This dressing recipe started from Ree Drummond’s Ginger Steak Salad. It’s been tweaked and modified, and has taken on a life of its own at our house.
And I love it.
If you want meat on your salad, start cooking that first. To be budget friendly and because I knew I’d be serving the meat off the bone anyways, I bought a pack of chicken quarters for $3.50 and cooked them in my cast iron skillet with a little salt and pepper.
Next make the salad dressing. It’s easy and amazing. I like to make my salad dressings in a container with a tight-fitting lid.
Ginger is really fibrous, so it needs to be cut into small pieces. You can even bruise it a little with the flat edge of your knife. Also, about half an inch of average-width ginger is a tablespoon. After making this salad every winter for a few years, I can accurately gauge the ginger about ninety percent of the time.
I know. You’re equal parts amazed and jealous.
You can buy a little bottle for five or so bucks at the fancy grocery store or a bottle this size for about a dollar at the Asian grocery store.
Seal up your container with a tight lid and give it a good shake. Taste and add more Sriracha if you want it spicier.
Finally, top with clementine slices, green onions (not pictured because I forgot them…major bummer), and sesame seeds. Spoon on the dressing to get an even distribution of the garlic and ginger. Behold the perfect winter salad.
- 1/4 cup sugar
- 1/4 cup olive oil
- 1/4 cup soy sauce
- 1/8 cup lemon or lime juice
- 2 tbsp ginger, minced
- 4 cloves garlic, minced
- 1-2 tsp toasted sesame oil
- 1/2 tsp Sriracha sauce, more to taste
- 1 clementine per salad, pealed and wedged
- 1 green onion, sliced per salad
- 1 tbsp sesame seeds per salad
- chicken or beef, grilled or pan fried
- Make the salad dressing in a shakeable container. Assemble the salad and add the dressing. Enjoy!
- Yields 4 small salads or 2 dinner salads.