Carrot, miso, and ginger salad dressing
Instructions:
- To achieve a uniform consistency, grate the carrot
on the small holes of a box grater before
pureeing in the food processor. We like to serve
the colorful dressing in its own dish and let each
person spoon some over a salad of butter lettuce,
sunflower sprouts, sliced radishes, and edamame.
- 11/2 tablespoons minced fresh ginger (1 1/2-inch piece)
- 1 large carrot, finely grated
- 2 tablespoons plus 1 teaspoon rice wine vinegar
- 2 teaspoons white miso
- 3 tablespoons canola or vegetable oil
- 1 tablespoon water, if needed
- In the bowl of a food processor, pulse the ginger and carrot to a coarse paste. Add the vinegar and miso, and pulse to combine.
- With the machine running, slowly add the oil in a thin, steady stream through the feed tube until the mixture is emulsified. Add water if the dressing is too thick. Use immediately, or store in an airtight container in the refrigerator up to 1 week.