Sweet Ginger Vinaigrette

Recipe adapted from Gourmet.

• 1/3 cup corn, peanut or canola oil
• 3 tablespoons fine julienne strips of peeled fresh ginger
• 1/2 cup grated peeled fresh ginger
• 2 tablespoons plus 1 teaspoon balsamic vinegar
• 1 tablespoon sugar, or to taste
• 1/4 to 1/2 teaspoon Toasted Sichuan-Peppercorn Salt (see recipe)

Heat oil in an 8-inch skillet over moderate heat until it shimmers and a single julienne of ginger dropped into it bubbles to surface immediately. Stir in remaining ginger julienne. Fry just until golden, 10 to 20 seconds, then carefully pour mixture into a sieve set over a heatproof bowl. Spread fried ginger on paper towels to drain (for salad topping) and cool oil.

Press or squeeze enough grated ginger to extract 2 tablespoons juice using a fine sieve or cheesecloth.

Whisk together ginger juice, vinegar, sugar and peppercorn salt to taste until sugar is dissolved, then whisk in cooled ginger oil.

Use fried ginger as a salad topping. Makes 1/2 cup or 8 servings.

Toasted Sichuan-Peppercorn Salt

• 1/4 cup Sichuan peppercorns
• 1/2 cup additive-free kosher salt

Shake peppercorns in a sieve to get rid of dust, then spread in batches on a white plate and discard any twigs, leaves, thorns or black inner seeds. Toast peppercorns in a dry heavy skillet over moderate heat, stirring, until very fragrant and smoking, 3 to 5 minutes (be careful not to let them burn). Grind, while still hot, and add to salt.

Per serving (per 1 tablespoon): 94 calories; 9 g fat (1 g saturated fat; 86 percent calories from fat); 3 g carbohydrates; 0 mg cholesterol; 61 mg sodium; 0.1 g protein; 0.2 g fiber.