Ginger and Carrot Dressing for Salad

You know that this dressing carrot and ginger restaurant sushi, teriyaki and Hibachi is served on crispy iceberg lettuce in many foods. The orange tone is sweet, thanks to carrots, sweet onions and fresh ginger. Do you think this dressing is a pony of a single round? Try it as a marinade for grilled chicken or serve it in cold noodles and you will know why I never have much in the fridge. And the best part? You can make this recipe from start to finish in the blender or kitchen machine: a minimum cut is required.

What is ginger and carrot dressing?

The ginger carrot vinegar is essentially a puree of raw peanut, flavored with ginger and shallots. The puree is mixed with rice vinegar, miso, sesame and vegetable oil to prepare it for the preparation of salads. Pulposus is thin, thanks to these raw carrots, so it's a bandage to cover lettuce leaves because it's a tasty addition to soups and noodle dishes. This dressing is literally combined in a few minutes, but can be used as a base or as a final step for dozens of dishes.

For your information

• You need carrots, fresh ginger and a shalot from the vegetable and fruit section.

• If you still have none, take rice vinegar, sesame oil and light miso paste from the store.

• This dressing can best be prepared in a powerful mixer or in a kitchen machine to get the
  best texture.

Two steps to a better ginger and carrot dressing

• Chop vegetables for easier mixing. Peel and cut the carrots and ginger before chopping them into the blender. The dressing not only cuts faster, but also produces a finer texture in the finished dressing.

• Flow in oil and water to thicken. Once the basic ingredients, carrots, ginger and miso have been added, add vegetable oil and water in a continuous flow into the mixer or kitchen machine under controlled emulsification.

Maintenance and use of dressing of carrot and ginger

Cool the finished dressing up to a week in airtight packaging. Pour the dressing into yogurt for a quick dip for pita bread or crackers, or add it as the last step on the way to creamy soups and savory stews. Of course you can use them to cover the crispy lettuce, radishes, slices of sliced and sliced avocados and enjoy a classically renovated restaurant in your house.

How to make ginger and carrot dressing

Makes 1 cup

What do you need?

Ingredients.

♫ 2 medium carrots, peeled and chopped
♫ 1 inch fresh ginger, peeled and coarsely chopped
♫ 1/2 medium shallot, cut into two
♫ 2 tablespoons rowstack
♫ 2 teaspoons white or light pasta of miso
♫ 1 1/2 teaspoon of Asian sesame oil
♫ 1/2 teaspoon tamari sauce or soy sauce
♫ 2 tablespoons vegetable oil
♫ 1 tablespoon of water

Equipment 

♫ Vegetable peeler 
♫ knife
♫ Measuring spoons
♫ Kitchen machine or blender
♫ Spatula
♫ Airtight container

Instructions

1. Finely chop the dressing ingredients. carrots, ginger place, shallots, raspberry, miso, sesame oil and tamari or soy sauce in the bowl of a kitchen machine or mixing bowl. Squeeze until vegetables are cut, about 10 passes.

2. Slowly add oil and water and mix to a smooth mass. Turn on the processor or blender and slowly add the vegetable oil and then the water. Treat to a smooth mass, 3 to 4 minutes. The dressing must be a bit thick with a lush texture.

Recipe notes

• Prepare: peel and chop the carrots and ginger and in the refrigerator in a zipper bag until 1 day in advance.

• Storage: Cool in an airtight container for up to 1 week.