More Octo-Vinaigrette Deliciousness

After falling in love with David Chang’s Octo-Vinaigrette at J’s house, I had a stroke of genius – this was the way to get the chard down!  The strong chard could easily stand up the the vin, and with some shrimp and noodles, it would make a perfect whole meal.

I had gotten a quick lesson on knife skills when eating with J, who spent several years as a line chef in some pretty happening restaurants while in college, and had plenty to teach me about how to chop things.  Sadly, I’m still abysmal, a problem I blame mostly on my poor depth perception.  I figure that chopping things too big prevents injury.  Despite this, I did decide to follow the recipe exactly and chop the ginger.  I loved the vin so much the first time that I couldn’t see my way clear to mucking around with it.

Apparently I’m incapable of not mucking around with recipes though, because I only had green garlic, and none of the chiles he called for.  For the chile, I added a dash of chile garlic sauce, and didn’t notice much difference.  Also, it was garlic-y enough for my taste with the green garlic.

There’s nothing fancy in this concept – it totally works for a weeknight meal.

Boil Chinese noodles according to package directions.  Blanch chard.  Heat shrimp until pink.  Serve in a big pile with plenty of Octo-Vinaigrette (see below).

Octo Vinaigrette

2 Tbs finely chopped ginger
2 Tbs chopped garlic
1/4 C rice vinegar
1/4 C light soy sauce
2 Tbs neutral oil
1/4 tsb sesame oil
1 1/2 Tbs sugar
some sort of chile (I heartily recommend a pinch of that ubiquitous Vietnamese red chile-garlic sauce)

Mix vigorously.

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About christianathomas

I'm a working mother of two trying to make eating well fit into our hectic lives. I also used to own a completely chaotic bakery. Follow me for tips and tricks on how to get more whole foods into your diet.
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One Response to More Octo-Vinaigrette Deliciousness

  1. Pingback: Greens as Base/Side | The Harmonious Kitchen

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