Makes 3-4 servings
Roasted eggplant readily soaks up this exotic (but not difficult) vinaigrette, elevating this salad to focal point status for a light summer lunch.
You can make the vinaigrette well in advance. It will keep for a good long time, refrigerated in a tightly covered container. Let it come to room temperature (and stir from the bottom – or just shake it) before using.
Although designed specifically for the salad, the vinaigrette goes swimmingly (if not surprisingly) with any tossed green salad.
After you’ve used your 3 tablespoons of coconut milk for this recipe, preserve the unused remaining can contents by freezing it in an ice cube tray. Once firm, transfer the cubes to a heavy-gauge plastic bag (label it!) for longer storage. Pull out what you need, when you need it, and you will have wasted not.
Yield: About ¾ cup