Carrot Ginger Dressing

This dressing is from the Goop Detox plan I am following. I love the carrot ginger dressing at Japanese restaurants. I mean really love it. If we all go out & the Bozos don't finish their salads, I do. In fact, I have been know to drink the last from the bowl.
This recipe tastes exactly like it. Now that I know how to re-create it, I will be making this all the time.

Begin by adding 1 large carrot {peeled & roughly chopped}, 1 shallot {roughly chopped} & 2 tablespoons of roughly chopped fresh ginger to the bowl of a food processor.
If it's a large shallot use half. Otherwise, it will be too spicy & overpower the rest of the flavors. You can always add more, so I recommend starting with a bit & adding to suit your taste. Pulse the ingredients until they are finely chopped.

Add in 1 tablespoon of sweet white miso, 2 tablespoons of rice wine vinegar & 1 tablespoon of toasted sesame oil. Pulse to combine. With the motor running, add a 1/4 cup grapeseed oil & 2 tablespoons water into the feed tube & blend until emulsified.

Serve over your favorite salad, or with crudites.

Carrot Ginger Dressing

From Goop
Makes about 1 cup

1 large carrot, peeled & roughly chopped
1 shallot, peeled & roughly chopped
2 tablespoons roughly chopped fresh ginger
1 tablespoon sweet white miso
2 tablespoons rice wine vinegar
1 tablespoon toasted sesame oil
1/4 cup grapeseed oil
2 tablespoons water

Pulse the carrot, shallot & ginger in the bowl of a food processor until finely chopped. Scrape down the sides, add the miso, vinegar & sesame oil & blend. With the food processor running, slowly drizzle in the grapeseed oil & water.
Click here for the printable recipe.