We just spent an entire month eating grilled cheese sandwiches, and while there is nothing inherently wrong with that, we are feeling the slightly *ahem* “heavy” aftereffects of bread, butter, and cheese. An entire month of salads starting today couldn’t come at a better time…
We’re not normally into hardcore detoxing that involve a spartan period of nothing but juice or worse, nothing but nothing; we are food lovers after all. But every once in a while, we do like to reset our systems gently over the course of a week or two with things like salads and light, broth-y soups. We never understood why people tried doing this kind of thing at the New Year; it’s so much easier to do when Spring’s fruits and fresh baby vegetables are at their full glory.
We associate carrots with spring, and what’s great is that the small, sweet ones that are first popping out around this time are perfect for a Carrot Ginger Miso dressing. We don’t know how cleansing the dressing is by itself (we know there is a huge list of health benefits related to carrot, ginger, and of course miso), but it’s that the dressing is so good, it makes you want to eat something on which you can drizzle it at least three, maybe four, times a day.
It’s called a “dressing,” but because the carrots are raw, it has a thick, chunky texture that took a little getting used to. The dressing is also spicy and very strong with ginger; not a problem for us because we love ginger. Like, looove ginger.
We made ours and immediately poured a little over some wild arugula (now THAT is a crazy power punch of strong flavors). Here, we’ve got the Carrot Ginger Miso dressing over Dole’s Spring Mix, which seems appropriate for the season. We could probably drizzle this over a bowl of straight cilantro and we’d eat it.
Carrot Ginger Miso Dressing
makes a little more than 1½ cups
1-2 carrots (depending on size), super finely grated to make about 1 cup
1- to 2-inch piece of ginger (depending on size), grated on microplane to make 2 tablespoons
2 tablespoons white miso paste
2 tablespoons brown rice vinegar
2-4 tablespoons mild flavored olive oil
1 teaspoon sesame oil
salt and pepper to taste (do not add this until the very end because miso paste is already salty!)
Put the carrots, ginger, miso paste, and rice vinegar in the food processor. Pulse until everything is combined well. With the machine running (the lowest setting is fine), slowly drizzle 2 tablespoon olive oil. Add more olive oil until just before the consistency you want. If you don’t want it too oily, you can also use water to thin the consistency.
Pour dressing into a bowl. Stir in sesame oil. Season to taste with salt and pepper.
Store in refrigerator, tightly covered. I am not completely sure how long the dressing will keep, but it seems other recipes for the same sort of dressing say anywhere from a a couple of days to 1 week.