Asian Vinaigrette

This tangy dressing works well with all sorts of salads. It doesn't emulsify the way a French-style vinaigrette will; just give it a shake before you use it.

Vietnamese fish sauce ( nuoc nam) can be found in most Asian markets and in many specialty food and grocery stores. Look for the Golden Boy brand. Thai chili peppers are what I prefer, but any hot pepper will work. Whatever you use, though, don't seed it.

What you need

• 1/3 cup vegetable oil
• 1/3 cup fish sauce
• 1/4 cup fresh lime juice
• 1/4 cup rice vinegar
• 2 tablespoons sugar
• 1 tablespoon chopped garlic
• 1 teaspoon chopped hot pepper

What you do

Combine all the ingredients in a jar and give them a good shake. Use as needed in a salad and keep the leftovers in the refrigerator.

Makes about 1 1/4 cups.

Recipes from Fish Without a Doubt by Rick Moonen and Roy Finamore, copyright @ 2008