Total Time: 5 minutes Yields: about 1 1/4 cup
Recipe Adapted From: NYT Cooking
This classic Japanese dressing elevates a simple green salad into something restaurant-worthy. We also like it spooned on top of a pile of sautéed spinach or roasted root vegetables or drizzled over a piece of grilled fish.
Ingredients:
- ¼ cup peanut oil or neutral oil, like grapeseed or corn
- ¼ cup rice vinegar
- 3 TBSP mild or sweet miso, like yellow or white (or chickpea miso for a soy-free option)
- toasted sesame oil to taste, up to 1 TBSP max
- 2 medium carrots, roughly chopped
- 1 inch long piece fresh ginger, cut into coins
- Salt
- freshly ground black pepper
- OPTIONAL – 1 medium peeled and cored apple (ideally a tarter variety like granny smith, mcintosh, empire, or cortland)
Directions:
- Put all ingredients except salt and pepper into a food processor and pulse a few times to mince carrots. Then let machine run for a minute or so, until mixture is chunky-smooth. (If you want it smoother, use a blender.) Taste and add salt and pepper to taste.