I’m more than a little obsessed with the salad dressing served at sushi restaurants: that thick carrot ginger dressing that usually tops a lackluster pile of iceberg lettuce and yet tastes oh so good. I’ve seen plenty of recipes for it on Pinterest and other sites, so I decided to give it a whirl, combining elements from a bunch of different recipes and tweaking until it tasted the way I wanted.
And given it is Dreyer Farms CSA week 3, there’s no need for supermarket iceberg. This week’s haul included a beautiful head of purple Bibb lettuce (added to the Romaine and red leaf I still have left from last week). So my lunches this week will be beautiful fresh salads topped with this awesome carrot ginger dressing.
Here are my plans for the rest of this week’s share:
- Collards: Collards make me think of barbecue and I’m dying to try my hand at brisket, so I’m think brisket with a side of collards with bacon.
- Baby bok choy: Grilled spicy chicken skewers with steamed rice and braised baby bok choy
- Zucchini: Zoodles! (Don’t tell the kids!) And maybe an Asian zoodle salad.
- Lettuce, Kirby cukes: Salads for lunch with the dressing featured here
- Asparagus: There’s lots so I’m thinking soup and also some grilled as a side with lobster risotto (um, yeah, I said lobster risotto. Watch this space.)
- Kohlrabi: I’ve only used kohlrabi a couple times so not sure yet. If I’m lazy, it’ll go into salad or slaw. If I’m ambitious, the Momofuku cookbook has a recipe for “Roasted New Jersey diver scallop with kohlrabi puree & iwa nori”. Thinking ambitious sounds amazing…
- Arugula: This one I’m going to hoard for myself because it is the best arugula in the whole world. Just kidding, it really is the best, but I’ll sahre with the husband and probably make a salad with burrata. This arugula deserves to be treated well.
- 2 medium carrots, peeled and cut into chunks
- 3 Tbsp. coarsely chopped fresh ginger
- 1 small shallot, chopped
- 2 Tbsp. rice vinegar
- 1 Tbsp. white miso
- 1 Tbsp. toasted sesame oil
- 3 Tbsp. canola or grapeseed oil
- Place the carrots in a food processor and pulse until almost pureed. Add the ginger, shallot, rice vinegar, miso, and sesame oil and pulse until everything is combined and ginger and shallot are finely minced. With motor running, pour in the oil in a steady stream until combine. If it's not salty enough, add a little more miso or a little salt. Thin with water if desired.
- Store in a jar in the refrigerator for up to 1 week.