Kim’s Excellent Sesame Salad Dressing

• 1/4 cup oil (neutral or olive, your choice)
• 2 tbl sesame oil
• 2 tbl soy (or ponzu) sauce (or a little of both)
• 2 tbl fish sauce
• 1 whole lime, squeezed or 1 tsp rice vinegar (or chinese black vinegar, if you want a stronger, punchier acid)
• a pinch of sugar
• a pinch of salt
• (optional) a pinch of shichimi togarashi (for a little heat) 

If making ahead, add:

• 1 whole peeled garlic clove,
• 1 nub of ginger
• 1 thai chili

Let them sit in the dressing until you serve and pluck them out and chuck them, or cook with them, whatever. 

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