Chile Lime Vinaigrette
- 1⁄4 cup rice wine vinegar
- 1 teaspoon sugar
- 2 peperoncini chiles, cored, seeded, and minced
- Freshly squeezed juice from 1 large or 2 small limes
- Salt and pepper to taste
- 1⁄2 cup extra-virgin olive oil (optional)
Instructions:
This spicy vinaigrette recipe, enhances the rich mild lamb flavor and blends in an interesting way with the mint and cilantro in the salad itself. You can use it to dress any salad, particularly when you want to match rich flavors in other dishes. It tastes great on crisp vegetable slaws. Try it over shredded cabbage and carrots with celery root and scallions, or with shaved raw vegetables.
- Heat the rice vinegar, sugar, and chiles in a small saucepan over medium-high. When the mixture begins to boil, remove from the heat.
- Stir in lime juice and season with salt and pepper. Use like this, or whisk in the optional olive oil.