Carrot Ginger Dressing
This is just like that fabulous dressing that you get on the iceberg lettuce salads in Japanese restaurants.
recipe from The Minimalist column by Mark Bitman (NYTimes, 10-25-06)
Time: 10 minutes
*note: I generally double the recipe b/c I love this dressing so much. It keeps for up to 2 weeks in the fridge. And there are a few alterations to the original that I’ll make note of below.
1/4 cup peanut or neutral oil, like grapeseed or corn (I leave this out)
1/4 cup rice vinegar
3 tablespoons white miso, sold at Asian markets and specialty stores
1 tablespoon dark sesame oil
2 medium carrots, peeled and cut into big pieces (I generally use 3 carrots, depending on size)
1 inch-long piece fresh ginger, peeled and cut into coins (more ginger is always better in my book)
Salt and freshly ground black pepper (I leave out the salt and just add in pepper)
1. Put all ingredients except salt and pepper into food processor and pulse a few times to mince carrots. Then let machine run for a minute or so until mixture is chunky-smooth.
2. Taste and add salt and pepper to taste. Serve immediately or cover tightly and refrigerate for up to several days.
Yield: About 1 1/4 cup.