After making this flavorful dressing in the processor, we give it a whirl in the blender for the smoothest texture. Crisp iceberg lettuce stands up best to this thick dressing.
Active time: 10 min Start to finish: 15 min
Recipe information
Yield
Makes about 1 3/4 cups
Ingredients
1/2 lb carrots (3 medium), cut into 1/2-inch pieces
1/4 cup chopped peeled fresh ginger
1/4 cup chopped shallot (1 large)
1/4 cup seasoned rice vinegar
1 tablespoon soy sauce
1 tablespoon Asian sesame oil
1/2 cup peanut or vegetable oil
1/4 cup water
Preparation
Step 1
Pulse carrots in a food processor until finely ground (almost puréed). Add ginger, shallot, vinegar, soy sauce, and sesame oil and pulse until ginger and shallot are minced.
Step 2
With motor running, add peanut oil in a stream.
Step 3
Transfer to a blender. Add water and blend until smooth, 2 to 3 minutes.
