Ginger Carrot Dressing Recipe
For lunch today, I finally worked up the nerve to try out my food processor that I bought specifically to make Ginger Carrot Dressing. It was delicious and easy. Honestly, if I had known cooking was so easy, I may have tried it years ago.
I used this recipe found on Epicurious.com:
- 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. (I have never done this. I don’t even know that I can because my machine’s safety function requires the lid to be on and locked.)
Add 1/4 cup water and blend until smooth, 2 to 3 minutes. Thin dressing with additional water if desired.
Makes about 2 cups that will last up to about two weeks in the fridge.
UPDATE: I’ve made this twice since this original post. Christian thinks it could use a little more “kick” or “tang”. Vinegar perhaps? I’ll tinker with it. That said, we’re in our 40s and our tastebuds have been burnt off to worthless nubs. The recipe is perfect as-is, he’s just looking for a boost. Perhaps we’ve had a bit too much in too short a time and he’s growing bored. Is this a reflection of our marriage? Should I seek counseling or just add more vinegar? Hmmm.