Carrot-Ginger Dressing

By SMorrissey

This vibrantly orange dressing—from our friend Chef Tadashi Ono—was made famous by Japanese-American steak houses. It gets its incomparably clean flavor from puréed carrot and fresh ginger. Serve it simply tossed with crisp iceberg lettuce.

Ingredients

• 1 cup vegetable oil
• 1/2 cup rice vinegar
• 1/4 cup soy sauce
• 1 tbsp. sugar
• 1 1/2 tsp. finely grated ginger
• 2 medium carrots (about 8 oz.), peeled and roughly chopped
• 1/2 medium yellow onion (about 6 oz.), roughly chopped
• Kosher salt and freshly ground black pepper, to taste
• 1 head (about 1 lb.) iceberg lettuce, trimmed and cut into bite-sized pieces, for serving
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Details

Adapted from saveur.com

Preparation

Step 1

Combine oil, vinegar, soy sauce, sugar, ginger, carrots, and onion in a food processor, and process until smooth; season with salt and pepper. Combine dressing and lettuce in a bowl, and toss until evenly coated; serve immediately. Unused dressing will keep for up to two weeks in the refrigerator