At a sushi restaurant I always order a salad with carrot-ginger dressing. I love the bright orange dressing and have tried may times to replicate it at home. But it never really tasted the same. Last week Saveur magazine published Tadashi Ono’s version and I made it today. It is so good (!!) – here is the recipe and a picture of my delicious lunch.
1/2 cup rice vinegar
1/4 cup soy sauce
1 1/2 tbsp fresh ginger, finely grated
1 tbsp sugar (I omitted the sugar, dressing is sweet enough from the carrots)
1 cup vegetable oil
1/2 medium onion
2 medium carrots (about 8 oz), roughly chopped
kosher salt and freshly ground pepper to taste
1 head of organic iceberg lettuce, trimmed and cut into bite-sized pieces
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.
makes 4 cups
prep time 5 minutes