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 pureed carrot and fresh ginger. Serve it simply tossed with crisp iceberg lettuce.
What You Will Need
Made famous by Japanese-American steak houses, this classic salad dressing gets its incomparably clean flavor from fresh carrot purée and vibrant ginger.
makes 4 Cups Dressing
1 cup vegetable oil
1⁄2 cup rice vinegar
1⁄4 cup soy sauce
1 tbsp. sugar
1 1⁄2 tsp. 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
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.