Tuesday, May 11, 2010

Avocado and greens with carrot ginger dressing


I came across this recipe for avocado and greens with carrot ginger dressing in GOOP, Gwyneth Paltrow's newsletter in which she advises on things to MAKE, GET, DO, BE, and SEE and places to GO. I am embarrassed to admit that I've been a subscriber for some time now. I suppose part of me loves to hate GOOP. I do find the "MAKE" editions tolerable and occasionally there is a recipe in there that makes my mouth water.

This carrot ginger dressing is one of those recipes. The ginger is so refreshing, the carrot adds a lovely sweetness, and the spiciness of the shallot is softened by the rice vinegar and toasted sesame oil. Best of all it is a thick dressing, so you get to use more of it than you would a thinner dressing.

I didn't have any miso on hand so I substituted 2 tsp soy sauce for 1 tbsp miso. We felt something was missing so we added lime juice and salt. Thank you, R for the suggestion and for introducing me to the GOOP newsletter! The result totally hit the spot and made for a perfect Saturday lunch.

Carrot ginger dressing (Adapted from GOOP)
1 large carrot, roughly chopped
1 shallot, roughly chopped
2 tbsp ginger, roughly chopped
2 tbsp rice wine vinegar
1 tbsp toasted sesame oil
2 tsp soy sauce (or 1 tbsp sweet white miso)
1/4 cup canola oil (or grapeseed oil)
2 tbsp water
1/4 tsp of coarse sea salt or to taste
1/2 lime, juiced or to taste

Pulse carrot, shallot, and ginger in blender until finely chopped. Add rice vinegar, sesame oil, and soy sauce. Pulse until combined. With the blender running, open center piece of lid and slowly pour in the canola oil and water. Pulse until smooth. Season with salt and lime juice to taste.

Salad
1 head boston butter lettuce, coarsely chopped
1/2 avocado, diced
1/4 red onion, thinly sliced

In serving bowl, combine lettuce, avocado, and red onion. Drizzle generously with carrot ginger dressing and serve.

Serves 2.

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