Friday, January 18, 2013

Carrot & Ginger Dressing


Hello, friends! It's been awhile, I know. December kind of got away from me. Now it's mid-January and I have yet to write my first post of 2013. I apologize, and I vow to make it up to you by finishing the Four Weeks of Cookies series (albeit a little late). There may be a few non-cookie recipes, such as this one, thrown in here and there, because after the excess of the holidays, I'm trying to eat super healthy. That means no gluten, dairy, eggs, red meat, or sugar, and tons of fruits and veggies. It's been rough (and I may have cheated a few times, shhh!), but it feels good to get back on track with regular healthy eating and exercising. And it's led me to discover some really tasty recipes that make me forget about my beloved bread and desserts, at least temporarily.

Before I give you the low down on one such recipe, I'd like to share a couple of blog-related New Year's resolutions. I figure if I air them publicly, maybe I'll be more likely to stick to them, so here goes:

1. Blog more often. This may involve being less picky when it comes to the photos I use on the blog. It may also involve doing abbreviated restaurant reviews. I may even come up with entirely new ideas for types of posts. Who knows, things could get crazy.

2. Make posts more personal. While this isn't an online journal, I think it might be more interesting for you to read if I shared a little bit more about my life in my posts, instead of sticking to fairly dry recipe or restaurant reviews. If that's what you're looking for, you'd probably be reading a cookbook or the Food section of your local newspaper.

So there you have it, my goals for D*lish in 2013. I'm hoping that if I accomplish these goals, maybe I'll hear more from you guys. I know you're out there, reading this, and I want you to know I love reading through your comments. Each one is like a high five of encouragement for me, so keep 'em coming. Anyhow, on to the recipe, I think I've rambled for long enough, and you deserve to know about this delicious carrot and ginger dressing.

This dressing is incredible. And addictive. It's super tangy, yet it has a hint of sweetness that's absolutely perfect. If you've ever had the standard salad with ginger dressing at a sushi restaurant, this is dressing is very similar. However, it is made sans mayo, which makes it healthier than most restaurant versions.

Not only can it be used to dress salads, it also makes a great dip for vegetables crudites and sushi rolls. If you're wondering what type of salad to put it on, I've had success with both romaine (carrots, bean sprouts, broccoli, avocado, sunflower seeds) and kale (carrots, red bell pepper, sugar snap peas, broccoli, cashews, sunflower seeds). I've also been known to eat spoonfuls of the dressing by itself when no one is looking.

The recipe is very simple, as long as you have either a food processor or blender on hand. If not, I'd file this one away for later.

Romaine salad & kale salad, both great with carrot ginger dressing

Bon appetit!

Carrot & Ginger Dressing
Makes about 2 cups
2 large carrots, peeled, trimmed & roughly chopped
2 shallots, peeled & roughly chopped
1/4 c roughly chopped fresh ginger
2 tbsp sweet white miso (found in most grocery stores)
1/4 c rice wine vinegar
2 tbsp roasted sesame seed oil
1/2 c grapeseed oil (you can substitute canola oil, if necessary)
1/4 c water
Sriracha (Thai hot sauce) to taste (you can substitute a different type of hot sauce, if you prefer)

Pulse the carrot, shallot and ginger in a food processor or blender until finely chopped. Scrape down the sides with a spatula.

Add the miso, vinegar and sesame seed oil and mix until combined. If possible, continue to run the food processor or blender as you slowly drizzle in the grapeseed oil and water. If not, just go ahead and add both ingredients and mix dressing until thoroughly combined.

Serve on salads, as a dipping sauce for sushi or vegetable crudites, or in any other manner you see fit. This dressing does it all! Keeps well stored in a Mason jar or other airtight container in the fridge.

My favorite use of this dressing to date? As a dip with raw broccoli. YUM!

Source: Adapated from goop

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