For company
Andrew Zimmern's carrot-ginger vinaigrette
The bright orange, sweet-savoury Japanese steakhouse dressing — blitzed carrot, fresh ginger, miso and sesame.
10 minMakes about 300mlCass's rating
Inspired by Andrew Zimmern's version. Thick enough to be a dip, loose enough to dress a wedge of iceberg.
Method
- 01
Blitz the carrot, shallot and ginger in a food processor until finely minced, scraping down the sides.
- 02
Add the miso, rice vinegar, soy, honey and sesame oil and blend to a coarse purée.
- 03
With the motor running, stream in the neutral oil until thick and creamy.
- 04
Loosen with water a spoonful at a time to the consistency you want. Keeps 4–5 days in the fridge.
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