Recipe Credit: Chef Jacqueline Lau
Ingredients:
- 1 Tablespoon Hawaiian Chili Pepper water
- ¼ cup of rice wine vinegar
- ¼ cup of lilikoi concentrate
- 3 Tablespoons macadamia nut oil
- ½ piece of Hawaiian vanilla bean seeded
- A pinch of fresh finely julienned young ginger
- 1 Tablespoon yuzu juice
- Juice from one lemon
- Salt and pepper to taste
Method:
In a mixing bowl combine chili pepper water, rice vinegar,
lilikoi concentrate, yuzu juice, lemon juice and young ginger
together with the seeded Vanilla bean. Using a wire whip add in
Macadamia nut oil and blending together until emulsified. Store
vinaigrette in a sealed container and shake well before using.
Note: I keep the whole vanilla bean inside dressing, but if you
prefer you can remove.