5.6.16 Carrot Ginger Miso Dressing
Spring is, without a doubt, the best possible time for eating salads. One look at the all of the vibrant, fresh greens filling the farmer’s markets this time of year, and I’m sure you’ll agree. Frost sweetened spinach, peppery arugula, tender baby greens, hearty kale - greens are everywhere these days. Crisp, fresh-picked greens are welcome change after a winter spent eating copious amounts of root vegetables. Even the most stalwart salad avoiders would find it hard to pass up these gorgeous spring greens.
Admittedly, I can go a little crazy in the greens department this time of year. But when it comes to spring salads, I generally keep things pretty simple - a big bowl of fresh springy greens tossed with a bright flavorful dressing and not much else. With leafy veggies being so delicious this time of year, that’s really all you need.
These days, my dressing of choice is this golden-hued carrot, ginger, and miso concoction. It’s full of flavor - spicy ginger, sweet carrot, plenty of umami, and just the right amount of heat. Sunny, and bright - it’s exactly how spring should taste.
Carrot Ginger Miso Dressing
makes about 1 cup
- 2 small carrots, scrubbed and roughly chopped (about ½ cup)
- 2 Tbsp fresh ginger root, peeled and roughly chopped
- 1 small shallot, roughly chopped
- 1 red chile, seeded and roughly chopped (optional)
- 4 tsp apple cider vinegar
- 1 Tbsp water (or more for as needed for a thinner consistency)
- 2 tsp miso paste
- 1 tsp honey
- 1 tsp soy sauce
- 1 tsp sesame oil
- ¼ cup canola or other neutral oil
1. Combine all ingredients except canola oil in a food processor. Process until a smooth consistency is achieved, about one minute.
2. With processor running, pour in the canola oil in a thin stream until it is all incorporated into the dressing. Store dressing in the refrigerator - dressing will keep up to 1 week.
