It’s Monday, and due to the fact that I spent the better part of my Sunday sitting in traffic on I-40, all I want to do today is watch Netflix and play on Facebook as I normally would on Sunday. Unfortunately I have this stupid job thingy that’s totally ruining my plans.
So I’m giving my brain a break and posting something simple and fresh that I wish I’d had for lunch instead of the cold chicken fingers I actually ate. The Chef served this vinaigrette over roasted shrooms and carrots, and I must say between this and the baby carrot recipe, he’s actively proving that they aren’t just lame ranch-covered OM-related snacks from my childhood.
1/3 cup fresh lemon juice
1/2 cup soy sauce
3/4 cup canola oil
1/4 sesame oil
1 bunch of scallions, thinly sliced
1/2 cup of toasted sesame seeds
- Whisk together.
- Dress your veggies.
The Chef says this also works well as a marinade for lamb or beef. I cannot, however, vouch for lamb yet as that is one of the foods he has yet to make for me in an attempt to prove that it doesn’t, in fact, taste like dirt and barnyard like I think it does. I’ll keep you posted on that one.