• Carrot-Ginger Vinaigrette

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By Andrew Zimmern

Carrot-Ginger Vinaigrette


Ingredients

  • 1/2 lb peeled carrots (2-3 medium), coarsely chopped, blanched for 60 seconds and shocked in ice water, drained and dried well
  • 1 cup soybean oil
  • 1/4 cup peeled,chopped fresh ginger
  • 1/2 cup rice vinegar
  • 1/4 cup chopped shallots
  • 1/4 cup soy sauce
  • 1 tbsp sugar (or more to taste)
  • 3 tbsp toasted sesame oil
  • 2 tbsp fresh lemon juice
  • 8 fresh shiso leaves (optional)
  • Salt and freshly ground white pepper to taste

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