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I know, I know. You may disagree with me and that’s okay. If we dine together, I will just reach over and take over your salad. You cool with that?
You know the carrot ginger dressing that I am talking about right? It’s served on top of crisp and refreshing iceberg lettuce and not much else. For some reason the salad bowls are square and plastic. Perhaps melamine. Decorative is option, depending on the restaurant.
Each bowl is modest. Five bites maybe six. The bright tangerine-colored dressing has a pureed consistency, slightly sweet, and always leaves a great aftertaste. It sneaks up on you. You want more.
I give Dennis a sweet look of “pretty please?”
And just like that, I happily start on my second bowl of salad with that enticing carrot ginger dressing. I am so spoiled.
Last weekend my niece got married and I over-purchased organic carrots from Sam’s Club and yesterday for a friend’s swim party I over-purchased iceberg lettuce. Besides the obvious trend of over-purchasing, I knew exactly what to do with some of the excess… make carrot ginger dressing and make my personal salad bowl as big as possible! And, while I was at it, make sure Dennis had a heaping helping all to himself.
For this recipe I substituted the usual rice vinegar that Japanese sushi houses use for their dressings. Instead, I reached for my handy dandy De Nigris Seasoned Italian White Wine Vinegar original. It has a hint of sweet to it, so no need to add any additional sugar.
This recipe makes about a cup and a half and will keep nicely in the fridge for weeks. Now you have an excuse to indulge any time you want.
CARROT GINGER DRESSING
Serves 6-8 or 1 if you have an intense craving. I’m totally not going to judge you.
Ingredients
1 cup carrots
1 teaspoon powdered ginger
1 large shallot, sliced
2/3 cup extra virgin olive oil
1 tablespoon De Nigris Seasoned Italian WhiteWine Vinegar original
1 tablespoon ketchup
1 tablespoon mayonnaise
¼ teaspoon sea salt
1/8 teaspoon black pepper
½ teaspoon sesame oil
1 head of iceberg lettuce
Instructions
1.
Place all ingredients in a blender, ninja, or bullet and puree until smooth.
I always get a salad with this dressing whenever I'm at a sushi/Japanese restaurant – I love it. However, it never really occurred to me that it contained ketchup and mayo. Learn something new every day. Thanks for the recipe. I look forward to giving it a try.