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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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After making this flavorful dressing in the processor, we give it a whirl in the blender for the smoothest texture. Crisp iceberg lettuce stands up best to this thick dressing. Active time: 10 min Start to finish: 15 min Ingredients:
1/2 lb carrots (3 medium), cut into 1/2-inch pieces |
1/4 cup chopped peeled fresh ginger |
1/4 cup chopped shallot (1 large) |
1/4 cup seasoned rice vinegar |
1 tablespoon soy sauce |
1 tablespoon asian sesame oil |
1/2 cup peanut or vegetable oil |
1/4 cup water |
Directions:
1. Pulse carrots in a food processor until finely ground (almost puréed). Add ginger, shallot, vinegar, soy sauce, and sesame oil and pulse until ginger and shallot are minced.
2. With motor running, add peanut oil in a stream.
3. Transfer to a blender. Add water and blend until smooth, 2 to 3 minutes.
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