Carrot Ginger Salad Dressing

I absolutely love that ginger dressing that comes on salads at Japanese or Hibachi restaurants. If other people leave their salads untouched, I will eat them. I love it that much.  And I'm definitely not the world's greatest salad fan, either.

I finally found a recipe for this dressing the other day and I decided to try it out. I found it on Gwyneth Paltrow's GOOP site. 

Here's what you'll need:

1 large carrot, peeled and roughly chopped

1 large shallot, peeled and roughly chopped

2 tablespoons roughly chopped fresh ginger

1 tablespoon sweet white miso

2 tablespoons rice wine vinegar

1 tablespoon roasted sesame seed oil

1/4 cup grapeseed oil

2 tablespoons water

note: Whole Foods was out of sweet white miso the other day (go figure?) so I made the dressing without it. It still tasted good, although I'd like to try it with the sweet white miso at some point.

I started by grating the carrot, instead of rough chopping.

Then I rough chopped the shallot and the ginger and threw it in my food processor.

I pulsed it all until it was finely grated.

Scrape down the sides, add the miso [I omitted this step], vinegar and sesame seed oil and whiz together. While the blender is going, slowly drizzle in the grapeseed oil and the water.

In the end, I also added a little plain white vinegar. I think next time, i'll tone down the sesame seed oil.

I then drizzled it all over this yummy salad.  The salad was super yummy... that is until I dropped the last half of it on the floor. Awesome. I guess that's what I get for trying to be healthy? I'm trying not to let it get me down.