In the Kitchen with Sigona's: Honey Ginger Balsamic and Persian Lime EVOO
In the Kitchen with Sigona’s: Honey Ginger Balsamic & Persian Lime EVOO
You just picked up free bottles of Sigona’s Honey Ginger Balsamic and Persian Lime EVOO…now what?
Already taken note of our giveaway this week? The honey ginger balsamic and Persian lime EVOO combined offer so many options for tantalizing your tongue we can’t narrow it down to just one recipe. I even drizzled a little of the Honey Ginger balsamic on vanilla gelato and it was fantastic! From salads dressings to marinades, we combined these two flavors and also used them separately with other Sigona’s oils (such toasted sesame oil) to bring you the following.
A special thanks goes out to Veronica Foods, the makers of Delizia brand fresh press olive oil and infused balsamics, for being recipe and flavor masterminds. Veronica Foods is the maker of the fresh press EVOO and infused balsamics we private label and sell at Sigona’s. We love the new flavor combinations Veronica Foods develops which we are able to share with you! Enjoy — Carmelo Sigona.
- Chinese Chicken Salad with Honey Ginger & Persian Lime Dressing
- Honey Ginger Sesame Marinade
- Persian Lime Aioli
Chinese Chicken Salad with Honey Ginger & Persian Lime Dressing
For the salad:
- Seasoned & sautéed chicken breast, shredded
- Romaine lettuce, torn or cut into bite-size pieces
- Green and red cabbage, shredded (use two different varieties to add color to the salad)
- Carrots, julienned or made into matchsticks
- Fresh cilantro, chopped
- Fried Chow Mein noodles
- Sliced almonds, toasted
Measurements are up to you, depending on how many people you’re feeding. Add everything but the Chow Mein noodles together in a large bowl and toss to mix. Plate the salad and sprinkle with Chow Mein noodles. Drizzle on the dressing just before eating.
For the dressing:
- ¼ cup Honey Ginger balsamic
- 1 TBL toasted sesame oil
- 1 – 2 TBL Persian Lime EVOO (Add in one and give it a taste. Add more if desired)
- 1 small- med. clove garlic, minced
In a small bowl, add the balsamic and garlic and stir. Slowly whisk in the oils to emulsify the mixture. Store what remains in an airtight container.
Honey Ginger Sesame Marinade
This marinade is perfect for chicken, seafood or pork…it’s mouthwatering! Try marinating the chicken you use in your Chinese Chicken salad for an added burst of flavor!
- ¼ cup honey ginger white balsamic
- 2 TBL toasted sesame oil
- 1 tsp. minced fresh garlic
- 2 TBL tamari soy sauce
Directions: Thoroughly combine the ingredients and use to marinate one pound of chicken, pork or shrimp.
Persian Lime Aioli
This aioli is perfect as a dip for our prawns, sprinkled with a little chopped cilantro! You can also use it a dip for chicken strips…simply slice a chicken breast in thin strips, dust lightly with flour, saute to cook and dip away! Makes about 1 cup of aioli.
- 2 fresh garlic cloves, minced
- ½ tsp. coarse sea salt
- 1large egg yolk
- 1 TBL fresh lime juice
- 2/3 cup safflower oil (or other neutral vegetable oil)
- 1/3 cup Persian Lime extra virgin olive oil
Directions: Place garlic and salt in a food processor fitted with a metal blade, or in a blender. Pulse for 2 seconds. Add the egg yolk and lime juice. With the motor running, slowly add the safflower oil in a thin stream. Without turning the motor off, slowly pour in the Persian Lime extra virgin olive oil in a thin stream. Taste and finish with more salt if necessary.