2000s Recipes + Menus
Carrot Ginger Dressing
Makes about 2 cups
- Active time:15 min
- Start to finish:15 min
January 2006
After making this flavorful dressing in the processor, we give it a whirl in the blender for the smoothest texture. Crisp iceberg lettuce stands up best to this thick dressing.
- 1/2 lb carrots (3 medium), coarsely chopped
- 1/4 cup chopped peeled fresh ginger
- 1/4 cup chopped shallots
- 1/4 cup seasoned rice vinegar
- 1 tablespoon soy sauce
- 1 tablespoon Asian sesame oil
- 1/8 teaspoon salt
- 1/2 cup vegetable oil
- 1/4 cup water
-
Pulse carrots in a food processor until finely ground (almost puréed). Add chopped ginger, chopped shallots, rice vinegar, soy sauce, sesame oil, and salt and pulse until ginger and shallots are minced. With motor running, add vegetable oil in a slow stream.
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Transfer mixture to a blender. Add 1/4 cup water and blend until smooth, 2 to 3 minutes. Thin dressing with additional water if desired.
Cooks’ note: Dressing keeps, covered and chilled, 1 week.
- Keywords
- dressing,
- vegetarian,
- melissa roberts-matar
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