After making this flavorful dressing
in the processor, we give it a whirl
in the blender for the smoothest texture. Crisp iceberg lettuce stands up best
to this thick dressing.
Active time: 10 min Start to finish: 15 min
Makes about 1 3/4 cups.
INGREDIENTS
- 1/2lb carrots (3 medium), cut into 1/2-inch pieces
- 1/4cup chopped peeled fresh ginger
- 1/4cup chopped shallot (1 large)
- 1/4cup seasoned rice vinegar
- 1tablespoon soy sauce
- 1tablespoon asian sesame oil
- 1/2cup peanut or vegetable oil
- 1/4cup water
DIRECTIONS Pulse carrots in a food processor until finely ground (almost puréed). Add ginger, shallot, vinegar, soy sauce, and sesame oil and pulse until ginger and shallot are minced.
With motor running, add peanut oil in a stream.
Transfer to a blender. Add water and blend until smooth, 2 to 3 minutes.
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