Carrot Ginger Dressing

The first time I ever had sushi I was so excited to try something new. I went into it totally open minded and wasn't really sure what to expect. Honestly, I wasn't that impressed. It wasn't that the place I went wasn't good, I just felt sort of indifferent to the whole experience. Then a month later I found myself craving it. How strange, I have never felt this way about any other food I have eaten in my adult life. Now, I love sushi and will never pass up a chance to stop at a good sushi place.
If you have ever been to a Japanese restaurant, I can almost guarantee you have had a dressing similar to this one. I always take the salad for granted when I am at a Japanese restaurant. I remember really enjoying it the first time I had it, but now it always feels like something you need to get through to get to the sushi. On its own with no anticipation of sushi to come, this dressing really shines. I really regret not searching out a recipe sooner. It's a great way to add a little something to a simple noodle bowl dinner. This recipe makes a whole lot, but keep in mind that it is more of a topping than a dressing. You will want to ladle it on thick. Most places just serve it over iceberg lettuce. I used mixed greens and added a little red onion and toasted sunflower seeds. This would make a great lunch to bring to work.

Carrot Ginger Dressing
adapted from Smitten Kitchen

2 large carrots, chopped into large pieces
1 small shallot, peeled
2 tablespoons or about a 1 1/2 inch piece chopped fresh ginger
2 tablespoons sweet white miso
2 tablespoons rice vinegar
2 tablespoons toasted sesame seed oil
1/3 cup olive or other mild flavored oil
iceberg  lettuce or mixed greens
1/4 red onion, thinly sliced
1/4 cup toasted sunflower seeds

Place the carrots, shallot and ginger in the bowl of a food processor and pulse until finely chopped. Scrape down the sides, then add the miso, vinegar and sesame oil. While the machine running, slowly drizzle in the oil. Divide the lettuce among bowls, add the onion and sunflower seeds. Add dressing and serve.