You know that strangely compelling ginger dressing that you get on the sad iceberg lettuce salads at some Japanese steakhouses?? You know, the one I searched for on and off for years?!?... (ok, perhaps you didn't know THAT part) Well this is remarkably similar. And a lot orange-ier (courtesy the carrot). I came across it on NPRs Kitchen Window webpage... it's credited to Eve Turow and the original date was April 19, 2011.
Makes 1 cup
1 medium carrot, peeled and diced
2 tablespoons olive oil
2 tablespoons red wine vinegar
2 tablespoons fresh ginger, peeled and diced
2 tablespoons white miso, any variety
Salt to taste
Place the diced carrot and 1 tablespoon olive oil in a food processor. Blend until smooth. Add remaining olive oil, vinegar, ginger and miso and blend again until all ingredients are smooth and blended together. Add salt if needed.