WineLovers Discussion Group

This was lunch today, and this unusual vinaigrette made with Sweet Chili Sauce is excellent. I used lettuce from our garden, and an egg from a chicken down the street.

Yield 1/2 cup
2 T. Sweet Chili Sauce
2T. fresh lime juice
1 T. aged white wine vinegar
1 T. Oyster Sauce
1/8 tsp. coarse sea salt
1/4 tsp. freshly ground black pepper
2 tsp. Dijon mustard
2 T. toasted sesame oil
2 T. extra virgin olive oil
Put all the ingredients in a salad dressing jar and shake well.

Such a cheery looking plate! I love the orange rounds alongside those perfectly runny eggs.

Can I ask - did you use Thai or Chinese sweet chili sauce? I have both in my pantry, and they have markedly different flavors. Thanks!

Mine is the Thai version.

Thanks!

This is beautiful, Karen, and something that I would thoroughly enjoy. Love Asian flavors!!