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Ginger-Carrot Dressing

In the US a sickly, gloppy version of this dressing gets served in a lot of Japanese restaurants. I prefer my version (which is more vinegary and packs a little bit of a punch as well.) I use this sauce as a salad dressing either with a green or a tomato salad, I pour it over cold tofu when pretending to watch my weight, or even over cold poached fish when I am trying to jazz up a meal that feels a bit basic.

Makes a little over a cup of dressing.

2 carrots, cut into pieces so your blender can handle them (peeling is optional as long as they are scrubbed really well and organic.)

1 thumb sized knob of fresh ginger (I don't peel that either but don't tell any of my Asian friends)

1/2 a shallot, peeled

1/2 cup olive oil

1 tsp sesame oil

1/2 cup plain rice wine vinegar (Mizukan is the best brand in my opinion).

1 Tbsp red wine vinegar

Salt to taste

Bung everything in the blender and blend until the mixture is as smooth as possible.

Adjust seasoning - more vinegar or oil to suit your personal taste.

Refrigerate and probably best to use within a week.

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