Carrot Ginger Dressing

So we go from cupcakes to carrots! I've been wanting to try this recipe for some time now and I finally got around to it. Have you ever had those orange colored salad dressings at Japanese restaurants and wondered, what is in that tasty concoction? Thanks to Smitten Kitchen and Gwyneth Paltrow, now I have the recipe!

Carrot Ginger Dressing

adapted from Smitten Kitchen

1 large carrot, peeled and roughly chopped

1 small shallot, peeled and roughly chopped

1 tablespoons roughly chopped fresh ginger

2 tablespoons sweet white miso

2 tablespoons rice vinegar

2 tablespoons toasted sesame seed oil

1/4 cup grapeseed or another neutral oil

2 tablespoons water

Grate one large carrot or two medium sized carrots (to help your blender along).

Whiz the carrots, shallot and ginger in a blender or food processor until finely chopped.

Scrape down the sides, then add the miso, vinegar and sesame oil. While the machine is running, slowly drizzle in grapeseed oil and water.

Gwyneth dressed her salad with Bibb lettuce, red onions and avocado. I've been eating this dressing with tofu, arugula, raw corn, tomatoes, sugar snap peas and bell peppers. It's refreshingly delicious and I love that I know what exactly went into this dressing. I've been going through a bottle of this a week. Yikes! It's like crack guys, it's really tasty.