My husband love this dressing.
Recipe By: Chef Tadashi Ono
Yield: 4 cups
Summary:
This vibrantly orange dressing—from our friend Chef Tadashi Ono—was made famous by Japanese-American steak houses. It gets its incomparably clean flavor from puréed carrot and fresh ginger. Serve it simply tossed with crisp iceberg lettuce.
Ingredients:
1 cup vegetable oil
1/2 cup rice vinegar
1/4 cup soy sauce
1 tablespoon sugar
1 1/2 teaspoon finely grated ginger
2 medium carrots (about 8 oz.), peeled and roughly chopped
1/2 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
Directions:
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.
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Posted by: Terry Pogue <tpogue@comcast.net>
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