• Prep: 5 min
  • Serves: 4

This Asian-inflected dressing is a great pantry addition. We love it with bok choy, but it’s light enough to pair well with seafood or more delicate greens like Bowery Spring Mix.

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  • 1/4 cup extra virgin olive oil
  • 2 tablespoons seasoned rice vinegar
  • 2 tablespoons freshly squeezed orange juice
  • 1 tablespoon finely grated fresh ginger
  • kosher salt
  1. Whisk oil, vinegar, orange juice and ginger together in a small bowl. Season with salt.
  2. Do ahead: Orange vinaigrette can be made 1 day ahead, store in an airtight container and chill.
Rick Martinez
Our chef

Made for Bowery by Rick Martinez.

Rick Martinez is a James Beard Award nominee, future cookbook author and contributing food editor to Bon Appétit, New York Times and Food Network with a deep love of Mexican culture and cuisine. Rick lives in New York but is currently in Mexico researching regional food for his upcoming book, Siete Platos.

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