Carrot-Ginger Dressing

By SallySmo

This Sara Moulton recipe served at a Central Market Cooking Class was served on top of a Warm Shrimp Salad. I don't think the shrimp added to the salad but the rest was good. Arugula, blanched sugar snap peas, sautéed shiitake mushrooms and avocado.

Ingredients

• 2 medium carrots, peeled and coarsely chopped (about 1 lb)
• 1 (3") piece ginger, peeled and coarsely chopped (about 1 Tbs)
• 4 medium scallions, thinly sliced, white and green parts kept separate
• 1/3 C vegetable oil, preferably grapeseed
• 3 Tbs seasoned rice vinegar
• 2 tsp sesame oil
• 2 tsp soy sauce
• 1-2 tsp hot sauce or to taste
• Season with salt

Preparation

Step 1

Combine carrots, ginger and white parts of scallions with the 1/3 cup oil, 1/4 cup water, rice vinegar, sesame oil, soy sauce and hot sauce in a blender and blend until smooth. Season with salt to taste. Keeps up to a week.

*the greens of scallions can be used in the salad