Sriracha Vinaigrette


Juice of one lime (about ¼ cup)
1 teaspoon of low sodium soy sauce
3-4 garlic cloves, minced fine
1 tablespoon of Sriracha (more if you like it VERY spicy)
1 teaspoon Dijon mustard
1 tablespoon extra-virgin olive oil
Salt and pepper to taste
Parmigiano-Reggiano cheese or Romano, grated for garnish
Optional: ½ cup chopped fresh cilantro
Favorite Vegetable or Vegetables (asparagus, eggplant, red bell peppers, zucchini, etc.)
Preheat your BBQ to high heat or use a large skillet on high heat
I went with asparagus and cauliflower for the first attempt and I used a skillet instead of the BBQ. I boiled my cauliflower until tender in one pot and in a large skillet on high heat I cut the woody ends off the asparagus and put them in the hot pan.  
Drizzle olive oil on the asparagus and cook until they are a lime green color, not to soft, you want them to still have a slight crunch. Sprinkle with salt and pepper
In a mixing bowl combine lime juice, soy sauce, garlic, Sriracha, and Dijon mustard to create your Sriracha Vinaigrette
When your vegetables are done, you can plate your food and drizzle your Sriracha Vinaigrette over the top of the vegetables. I served mine with salmon and put the vinaigrette on top of that as well. Add grated Romano cheese over your fish and vegetables for a final garnish

*Adapted from The Sriracha Cookbook by Randy Clemens. A rendition of Elliot’s Grilled Vegetable Salad page 50.