Carrot Ginger Dressing

9:23 PM Edit This 6 Comments »
On Friday, when I was just getting done with work, Cowgirl texted me and said, "We're downtown, come join us!" So when I was done, I called and she told me they were at Sushi Masa. Now, I've never gone there because I'm not going to eat dead things that aren't cooked. I'm just not. Call me Midwestern or whatever you want, but I'm not going to do it. And she said, "Just come. Teenage Angst says it's good!"

She'd never been there either. So, when I got there, they were finishing a salad and handed it over to me. It had the most unique dressing on it. And I gobbled it up. Chopsticks and all. And then I asked them if it would be out of line to pick up the bowl and drink it and the waitress who was passing by said, "Don't worry. People do it all the time."

"What IS this goodness?"

"Carrot-ginger dressing," she said!

"I could eat a whole lot of green things underneath this!"

And she said, "Sometimes I just want to drink it, but wait until you try it over rice."

Carbohydrate fixes aside, I decided to google it when I got home and lo! And behold! This is a delicacy that people love, love, love! And as is my way, I googled about 10 recipes and then put together my own.

Carrot Ginger Dressing
(Which is mostly taken from Smitten Kitchen)

5 peeled and chopped carrots
1 small shallot, peeled and chopped
2 inches of peeled and chopped ginger
2 T. white miso
2 T. rice vinegar
2 T. toasted sesame seed oil
1/4 C. grapeseed oil
2 T. water

I spent Saturday morning at the farmer's market looking for shallots, but nothing doing, so I ended up at the Funny Grocery Store where everything was to be had. The oils and vinegar.

The miso, shallot and ginger. I've never ever used ginger before, so I had to google how to peel it. Very easy. Just peel it with a vegetable peeler and cut it up. Smelled heavenly.
Put the carrots, ginger and shallot in the blender and pulse, then add the oils and vinegar, miso and blend. All done.
The salad I'm eating at work on Monday. Market greens, carrot chips, radishes from my garden, peas from the market (I don't have enough yet) and a little white onion.
And then the goodness that makes it all worth eating.
I used a little too much ginger for my taste. I will probably use just an inch next time with the same amount of carrots. But hello? I ate something at a restaurant, researched it, bought the ingredients and I made it. What is better than THAT? Glorious, I tell you.

6 comments:

The Good Cook said...

Congratulations on your first restaurant recreation. That is exactly how you do it. You ask, you taste, you research, your recreate, you taste, you tweak, you make it your own. You need to start a notebook for all of your recreations and as you get better at it an entirely new recipe will emerge... there are no new recipes anyway, just recreations and tweaks of the originals..

And that salad looks delicious!

ps. Don't knock sushi until you've eaten it... it is sooooo good! And so good for you....

Malaise Inc said...

Another way to peel ginger is to use the back edge (non-sharp side) of a knife. That way you can just turn the knife around to dice it up and only get one thing dirty.

buffalodick said...

I cheat. I use crushed garlic from a jar, as well as chopped ginger from the same company...

Summer said...

I will have to try it.

clearness said...

Sounds divine!

Shelley said...

Very impressed with sleuthing - and the dressing sounds wonderful!