Carrot Ginger Dressing

I love the classics. This recipe reminds me of the '80s and eating at Benihana. It's a great dressing and it's easy to make.

I mixed it up though and used "super" greens like chard, spinach, kale and mizuna. The contrast of the strong, bitter greens with the sweet dressing works pretty well.

I could see using sesame oil too on occasion and leaving out the soy sauce.

INGREDIENTS

1 cup vegetable oil  

½ cup rice vinegar

¼ cup soy sauce (substitute tamari or leave out for gluten-free option)

1 tbsp. sugar

1½ tsp. finely grated ginger

2 medium carrots (about 8 oz.), peeled and roughly chopped

½ medium yellow onion (about 6 oz.), roughly chopped

Kosher salt and freshly ground black pepper, to taste

1 head (about 1 lb.) iceberg lettuce, trimmed and cut into bite-sized pieces, for serving

INSTRUCTIONS

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 DRESSING