Ginger-Carrot Dressing

Recipe from Smitten Kitchen

Husband-Tested in Alice’s Kitchen

Makes about 1¼ cups dressing

This dressing recipe is a keeper.  This was a big hit with the hubster.  I loved it too.  This recipe yields enough for 2-3 salads.  I first drizzled it over a simple salad with just Bibb lettuce, avocado, and red onion. But then the next day, I made a more elaborate salad (pictured) topped with roasted salmon.  Soooo good!

1 large carrot, peeled and roughly chopped

1 small shallot, peeled and roughly chopped

2 Tablespoons roughly chopped fresh ginger

2 Tablespoons white miso

2 Tablespoons brown rice vinegar or unseasoned rice vinegar

2 Tablespoons toasted sesame seed oil

¼ cup neutral oil (I used canola.)

2 Tablespoons water

Add the carrots, shallots and ginger to a high powered blender.  Process until finely chopped.  Scrape down the sides of the blender, then add the miso, vinegar, and sesame oil.  While the machine is running, slowly drizzle in the oil and the water.  Process until very smooth.  Store in a glass jar with a tight fitting lid in the fridge.

Serving Suggestions:

Drizzle this dressing over a salad made with some or all of the following:  Bibb lettuce, Romaine lettuce, or other greens, thinly sliced red onion, avocado chunks, carrot strips, chives, red peppers, diced cucumber, blanched snow peas or sweet peas or broccoli florets, toasted pumpkin or sesame seeds.  If you are not vegan or vegetarian, you can also top the salad off with some roasted salmon or shrimp.