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Miso-Ginger Dressing

Adapted from “How to Cook Everything,” by Mark Bittman (Wiley, 2008)

Time: 5 minutes

1/4 cup peanut oil or neutral oil, like grapeseed or corn

1/4 cup rice vinegar

3 tablespoons mild or sweet miso, like yellow or white

1 tablespoon dark sesame oil

2 medium carrots, roughly chopped

1 inchlong piece fresh ginger, cut into coins

Salt and freshly ground black pepper.

Put all ingredients except salt and pepper into a food processor and pulse a few times to mince carrots. Then let machine run for a minute or so, until mixture is chunky-smooth. (If you want it smoother, use a blender.) Taste and add salt and pepper to taste.

Yield: About 1 1/4 cups.
From NYTIMES