We don’t use much sesame oil in our cooking, but we love how a little bit gives your whole dish a nice nutty flavor. We were playing around with trying to re-create an Asian salad dressing we had in a restaurant when we struck gold with this combo. But don’t limit it to when you’re cooking up Asian-inspired food. It’s also great with tangy dishes like Double Orange Pork Chops (page 24) and Broiled Tuna with Pineapple-Chipotle Salsa (page 57).
Recipe information
Yield
serves 4 to 6
Ingredients
3 tablespoons olive oil
1 1/2 tablespoons rice vinegar or white wine vinegar
1 tablespoon sesame oil
1 garlic clove, minced
Salt and freshly ground black pepper to taste
One 5-ounce bag (about 8 cups) mixed Asian greens or other bagged mixed greens
1 bunch radishes, thinly sliced
Preparation
Step 1
To make the dressing: In a small bowl, whisk together the olive oil, vinegar, sesame oil, garlic, salt, and pepper.
Step 2
In a large bowl, combine the greens and radishes. Add the dressing and toss well.
[The Deen Bros. Take It Easy](http://astore.amazon.com/epistore-20/detail/0345513266) by Jamie Deen, Bobby Deen, and Melissa Clark. Copyright © 2009 Jamie Deen, Bobby Deen, and Melissa Clark. Published by Random House Publishing Group. All Rights Reserved.
Jamie and Bobby Deen grew up in Georgia—first in Albany and then in Savannah—and, like many Southerners, they have always considered cooking and food a big part of their lives. When their mother, Paula Deen, started a sandwich delivery business in 1989, the boys took charge of deliveries. As the business grew into The Lady restaurant, they continued to help. Then, in 1996, the trio opened The Lady & Sons Restaurant to resounding success. They haven't looked back since. They regularly appear on ABC's Good Morning America and had their own Food Network show, Road Tasted.
Melissa Clark has written for The New York Times, Food & Wine, Travel & Leisure, and Real Simple and has collaborated on twenty-one books.
