Recipes

Carrot-Ginger Dressing

  • Serves

    makes 4 Cups Dressing

  • Cook

    5 minutes

MAXIME IATTONI

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

Ingredients

  • 1 cup vegetable oil
  • 12 cup rice vinegar
  • 14 cup soy sauce
  • 1 tbsp. sugar
  • 1 12 tsp. finely grated ginger
  • 2 medium carrots (about 8 oz.), peeled and roughly chopped
  • 12 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

Instructions

Step 1

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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