Japanese Restaurant Salad Dressing — The Mom 100

Name: Japanese Restaurant Salad Dressing — The Mom 100
Ingredients: 3 medium-size carrots (peeled and cut into about 1-inch chunks); 1 piece 2-inches fresh ginger, peeled and cut into disks; 1 shallot (minced, or 1⁄4 cup minced onion); ¼ cup unseasoned rice vinegar (or 3 tablespoons white wine vinegar); ¼ cup canola, peanut, or vegetable oil; 1 tablespoon Asian dark sesame oil (see Note); 1 teaspoon granulated sugar; 4 teaspoons miso paste (optional, but recommended); 2 teaspoons mirin (optional); 6 to 7 cups thinly sliced romaine lettuce (about 11⁄2 heads lettuce or 2 hearts of romaine); ½ cups shredded peeled carrots; ½ cucumber (preferably seedless or English, peeled, cut in half lengthwise, and thinly sliced crosswise); Handful of cherry or grape tomatoes; 1 cups steamed tiny broccoli florets (optional)

"Japanese Restaurant Salad Dressing: This is a recipe for a salad dressing, like you get in a Japanese hibachi restaurant, thick and gingery and carroty...."

INGREDIENTS

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3 medium-size carrots (peeled and cut into about 1-inch chunks)

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1 piece 2-inches fresh ginger, peeled and cut into disks

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1 shallot (minced, or 1⁄4 cup minced onion)

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¼ cup unseasoned rice vinegar (or 3 tablespoons white wine vinegar)

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¼ cup canola, peanut, or vegetable oil

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1 tablespoon Asian dark sesame oil (see Note)

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1 teaspoon granulated sugar

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4 teaspoons miso paste (optional, but recommended)

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2 teaspoons mirin (optional)

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6 to 7 cups thinly sliced romaine lettuce (about 11⁄2 heads lettuce or 2 hearts of romaine)

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½ cups shredded peeled carrots

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½ cucumber (preferably seedless or English, peeled, cut in half lengthwise, and thinly sliced crosswise)

•

Handful of cherry or grape tomatoes

•

1 cups steamed tiny broccoli florets (optional)

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