MAKES: About 11/4 cups
TIME: 15 minutes
This colorful dressing is the high-quality version of the goopy stuff they put on salads in many Japanese restaurants. I make it in the food processor, but if you prefer something smoother, just throw everything in a blender.
Use this as a salad dressing but also on warm or chilled chickpeas or edamame. Or just toss a few spoonfuls into any plain cooked whole grain.
1/4 cup peanut oil
1/4 cup rice vinegar
3 tablespoons mild or sweet miso, like yellow or white
1 tablespoon dark sesame oil
2 medium carrots, cut into big pieces
1 inch fresh ginger, peeled and cut into coins
Salt and freshly ground black pepper
Put all the ingredients except the salt and pepper in a food processor and pulse a few times to mince the carrots. Then let the machine run for a minute or so until the mixture is chunky-smooth.
Taste and adjust the seasoning if necessary and serve immediately or cover tightly and refrigerate for up to several days.