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.
-
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.
