Active Time

　　25 min

　　Total Time

　　25 min

　　

Ingredients

Makes about 1/2 cup

　　1/3 cup corn, peanut, or canola oil

　　3 tablespoons fine julienne strips of peeled fresh ginger

　　1/2 cup grated peeled fresh ginger

　　2 tablespoons plus 1 teaspoon balsamic vinegar

　　1 tablespoon sugar, or to taste

　　1/4 to 1/2 teaspoon Toasted Sichuan-Peppercorn Salt

　　

Step 1

Heat oil in an 8-inch skillet over moderate heat until it shimmers and a single julienne of ginger dropped into it bubbles to surface immediately. Stir in remaining ginger julienne. Fry just until golden, 10 to 20 seconds, then carefully pour mixture into a sieve set over a heatproof bowl. Spread fried ginger on paper towels to drain (for salad topping) and cool oil.

　　

Step 2

Press or squeeze enough grated ginger to extract 2 tablespoons juice using a fine sieve or cheesecloth.

　　

Step 3

Whisk together ginger juice, vinegar, sugar, and peppercorn salt to taste until sugar is dissolved, then whisk in cooled ginger oil.

　　

Step 4

Use fried ginger as a salad topping.

　　Cooks' note:

　　·Vinaigrette and fried ginger keep 3 days. Cover and chill vinaigrette and keep fried ginger in a sealed plastic bag at room temperature.