Carrot Ginger Vinaigrette |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 16 |
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The foundation of this recipe comes from a cooking class I took from the chef at the Wildflower Restaurant at snowbird ski resort. I tweaked it a little (I think the recipe had flaws that he himself would have tweaked). This is very colorful and I'm sure fairly nutritious. We eat it over mixed greens with a few tomatoes. Ingredients:
3 large carrots, peeled and chopped |
1/3 cup rice vinegar |
1/2 ounce ginger |
1 ounce honey |
3 tablespoons onions, minced |
1 garlic clove, minced |
1/2 cup canola oil |
1/4 cup olive oil |
salt and pepper, to taste |
Directions:
1. Combine carrots, vinegar, ginger, honey, onions, and garlic clove in blender or food processor (I use a food processor).
2. Add oil in a slow drizzle while continuing to blend.
3. Blend until desired thickness is reached.
4. Salt and Pepper to taste.
5. I think the amount of ginger was about 1/2 Tablespoon and the honey about 2 Tablespoons (adjust to taste if you don't have a good kitchen scale).
6. Shallots can be used in place of onion and garlic.
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