ginger salad dressing

It’s no secret that we love a good teppanyaki night around here. And a great part of that whole experience, is the starter salad.

It’s really nothing more than romaine or red leaf lettuce, sometimes with sliced carrots, sometimes sliced radishes, and I’ve even seen a stray tomato slice once or twice. It’s the ginger dressing that’s the star of the plate, and I’ve finally nailed the perfect at home version.

Ingredients:

1/4 cup onion, peeled and rough chopped

1/4 cup avocado oil

1/2 Tbsp sesame oil

1/3 cup rice vinegar

1 celery stalk, rough chopped

1/2 Tbsp tomato paste

juice of 1/2 lemon

pinch of salt

2 Tbsp water

1 Tbsp soy sauce

2 inch knob ginger, peeled and rough chopped

1 carrot, peeled and rough chopped

Directions:

Add all ingredients into a glass mason jar. Use an immersion blender to combine. Refrigerate until ready to serve.

Conversely you could use a food processor or blender, the key is, you don’t want a complete purée, there should be a little texture to the dressing.