October 4, 2013
So, I’ve been tweaking a carrot-ginger dressing for you for a while. Like, a long while. It’s not that what I’ve come up with—any of the nearly 15 slight variations—is bad or unpostworthy. I think you’d really enjoy nearly all of them, but I’ve got a block.
See there’s this restaurant in NYC called Dojo. It’s kind of a big deal. At least it is when you’re 19-years-old and broke. They had (still do?) what I thought were the most amazing soy burgers before soy burgers were a thing. I was a vegetarian when I was 19 and it was a big deal to get tasty vegetarian food. And lots of it, cheap: a soy burger over brown rice and a side salad with their amazing carrot-ginger dressing only cost $7.50. Do you know how filling a tofu burger and brown rice are when eaten together? I do.
You could also get what I remember as a massive, very sharable plate of vegetable yakisoba for the same price. And that’s not all, folks! Dojo serves breakfast until 5 pm, is open til 1 am (2 am on the weekends), and also dishes out drunkard cravings like guacamole and chips, hummus, burgers, nachos, and so much more.
Dojo is a kind of NYC institution, at least it is in my mind. So, even though I haven’t been to Dojo in at least 12 years, none of my carrot-ginger dressing recipes quite measure up. That said, I’m ready to remove the block.
There’s this new cookbook that I think you should own called Keepers. You can read more about why I love this book by pal Caroline Campion, of Devil and Egg, and her fellow former Saveur editor, Kathy Brennan, over on Cool Mom Picks where I wrote a review. The upshot is that it’s a hella good cookbook by two working moms who know what a recipe needs to be in order to be considered a “keeper” in a busy family kitchen. (“Brag-worthy, reliable, crowd-pleasing preparations that we confidently turn to again and again.” Yes.)
And guess what I found in Keepers?
That’s right, mamas and papas: carrot-ginger dressing.
I had to make it, of course, and it’s quite good. Delicious enough to share, especially since you deserve a good carrot-ginger dressing. You have for a long time.
One day I’ll perfect my version of carrot-ginger dressing. It will be a recipe that takes me back to my days of dining at Dojo on the cheap which will mean nothing to you, but make all the difference to me. In the meantime, you have this deliciousness.
Carrot Ginger Dressing
from Keepers byKathy Brennan and Caroline Campion
(Can be shared by eaters 6+ mos)*
Makes about 1 cup
1/2 pound carrots (about 4 medium), chopped
One 3-inch piece of fresh ginger, peeled and roughly chopped
3 tablespoons rice vinegar (not seasoned) or white wine vinegar
1 teaspoon white miso paste
1 tablespoon honey*
1 tablespoon sesame oil
Juice from 1/2 lime
1/4 cup grapeseed or vegetable oil
1. In a food processor or blender, combine the carrots, ginger, vinegar, miso, honey, sesame oil, and lime juice. Pulse, scraping down the sides as needed, until the carrots and ginger are finely chopped. With the motor running, slowly add the grapeseed oil and process until the dressing is almost smooth. Quickly dip a piece of lettuce (or vegetable) in the dressing, shake off any excess, and check the seasonings. The Carrot-Ginger Dressing will keep, covered in the refrigerator, for about 1 week.
*Note: The age recommendation is from One Hungry Mama. This is a wonderful dressing to mix into or drizzle on veggies, rice, tofu or whatever else you’re serving your little one. If sharing with children younger than 12-months-old, though, be sure to substitute agave or another sweetener for the honey due to risk of botulism.