Spicy Korean-Style Dressing is wonderful on July's heartier green salads with baby kale, spinach, arugula, mustard greens, etc.
4 scallions or a fistful of chives
¼ cup vegetable oil
2 tablespoons rice vinegar
1 teaspoon soy sauce
1 teaspoon toasted sesame oil
1 garlic clove
½ teaspoon fresh ginger
¼ teaspoon dried, crushed red pepper
Salt and pepper
Roughly chop the white and pale green parts of the scallions. Peel and roughly chop the ginger. Combine all ingredients and purée using blender until smooth. Season to taste with salt and pepper.
About ½ cup