Ginger-Carrot Dressing

Have you ever had a simple side salad at a casual, Japanese restaurant in America? If you answered yes, then you've probably had a version of the dressing I'm about to share with you.

I've never worked in such a restaurant, so I don't know if this is how the real deal is made, but this one tastes delicious, only requires a handful of ingredients, and is very easy to make.

This dressing goes perfectly with a grilled salmon salad, but some other uses are raw cucumber, rice, any kind of salad greens, shaved carrots, grilled salmon, raw or cooked tuna, and really any fish or thinly sliced/shaved vegetables. Get creative.

Recipe Notes:
*Whenever you are dealing with ginger and will be grinding or blending it, be sure to slice it in thin rounds. The fibers of ginger run lengthwise and are very fibrous. If you don't cut across those fibers you'll end up with little ginger "hairs" throughout whatever it is you're making.

*Miso paste in this dressing is optional, but if you have some definitely use it. It takes this dressing to another level and adds a lot of complexity.

Ginger Carrot Dressing

2ea                              Carrots, peeled and sliced
1ea                              Apple, peeled, seeded, and cut in large pieces
3inch                          Ginger, peeled and sliced (see recipe notes)
1/4c                            Rice Vinegar
1/4c                            Water
1T                                Sesame Oil
1T                                Soy Sauce
2T                               White Miso Paste (Optional)
Pinch                          Kosher Salt
1/4c                            Neutral Oil, grapeseed/rice bran/vegetable

1. Add all but neutral oil to a blender and blend on high until you achieve a good vortex.
2. Slowly stream in the neutral oil while the blender is running to emulsify.
3. Taste and adjust seasoning.