Black Bean Vinaigrette

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By Todd Johnson

Story Published: Mar 31, 2008 at 11:38 AM PST

Story Updated: Mar 31, 2008 at 11:38 AM PST

Ingredients

Black Bean Vinaigrette - 11/5/2001

1 Tbl. fermented Chinese black beans 1/2 cup rice wine vinegar
1/4 cup honey Pinch of red chili flakes
1 Tbl. ginger 2 tsp. garlic
1 Tbl. sugar 1 tsp. lemon zest
1 tsp. orange zest Pinch of salt & pepper

Directions

Chinese fermented black beans are available in the Asian section of most markets. Rinse them well before cooking. Along with black beans, combine rice wine vinegar and honey in a saucepan. Add red pepper flakes, ginger, garlic and sugar. Peel 1 tsp. each of the outside of a lemon and an orange. If you don't have a zester, just cut up small strips of the peel. Finish with a pinch of salt and pepper. Bring to a boil, then remove from heat and let cool to room temperature.

Spoon the vinaigrette over crisy snapper (see recipe from 11/2/01.) You can also serve it over a salad.

Recipe from Kevin Rohr, Six Seven

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