This bright-tasting dressing pairs well with salmon and sesame noodles. Bold, sharp greens such as arugula would make a nice match, but the dressing is too assertive for delicate-flavored foods.
Make Ahead: The dressing can be stored in an airtight container in the refrigerator for 1 week. The flavor improves after a day, when the flavors mellow.
Servings: 2.5 cups
- 1/2 pound carrots (about 3 medium carrots), coarsely chopped
- 1/4 cup chopped, peeled ginger root (from a 3-inch ginger root)
- 1/4 cup chopped shallots (from 1 or 2 medium shallots)
- 1/4 cup seasoned rice vinegar
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- Pinch salt
- 1/2 cup vegetable oil
- 1/4 cup water
Process the carrots in a food processor until they are finely ground and nearly pureed. Add the ginger, shallots, rice vinegar, soy sauce, sesame oil and salt; pulse until the ginger and shallots are minced. With the motor running, add the vegetable oil in a slow stream.
Add the water and blend until smooth, 2 to 3 minutes. Thin the dressing with additional water if desired.
Adapted from a recipe on Epicurious.com.
Tested by Mary Pat Flaherty.
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