| Did a friend forward this to you? Sign up here. Dressing rehearsal When I was a little kid, I thought "being grounded" meant your parents literally buried you — temporarily! — in the ground when you did something bad. I believed that sharks hung out in the deep end of swimming pools. And, I thought that eating carrots did for eyes what eating spinach did for Popeye's biceps: Instantly making them stronger and giving a person who ate lots and lots of carrots superhuman vision. Anyway, I used to munch on carrots any chance I could get, miming Bugs Bunny while I watched cartoons or "Sesame Street." They were the first vegetable I learned to grow when I planted my first garden in middle school — my first carrot was a stumpy, two-legged little guy. And though carrots' supposed superpowers didn't save me from having to wear glasses, I still love the sweet, crunchy root vegetable. I like them raw with a dip or shredded into a salad or slaw. They're great roasted or grilled, steamed or sauteed. A carrot puree, thickened with a sweet potato, is a nice side; thinned with broth, it's a lovely soup. But for dinner tonight, let's talk about carrot-ginger dressing. A common salad dressing in Japanese cuisine, a puree of carrots, fresh ginger and shallots thickens a soy- and sesame-scented vinaigrette. The velvety dressing clings to lettuce leaves so well that it works as a dip, too. I'm thinking about a hand-salad situation here, where you use your fingers to dip crunchy greens and other vegetables into the dressing.  | Today's recipe |  Photos by Scott Suchman for The Washington Post; food styling by Lisa Cherkasky for The Washington Post | Carrot-Ginger Dressing Carrot-ginger dressing's sweet, salty and pungent bite offers so much flavor, whether served warm or cold. You can also use the flavorful mix as a marinade, sauce or coating for grilled or steamed vegetables and proteins such as fish or chicken. For fish: Heat your broiler to high. Sprinkle salt and pepper on both sides of 4-to-6-ounce fillets of salmon or a mild, flaky fish, such as cod. Broil for 4 to 6 minutes, or until the fish is almost fully cooked. Use a spoon to spread a couple of tablespoons of carrot-ginger dressing on top of each filet. Return them to the broiler until the dressing is set and the fish is cooked through. Serve with more dressing drizzled over the top or on the side. For chicken: Season boneless, skinless chicken thighs with salt and pepper. Heat a cast-iron or other heavy-bottomed skillet over medium-high heat. Add a tablespoon of olive oil; once it shimmers, add the chicken and cook for about 3 minutes on each side, or until cooked through. Turn off the heat and add a few tablespoons of dressing, letting it melt into the cooked chicken. Serve hot. Make Ahead: The dressing can be stored in an airtight container in the refrigerator for 1 week. The flavor improves after a day, when the flavors mellow. For easy printing and scaling, view this recipe in our Recipe Finder. Makes: 2 1/2 cups of dressing
Total Time: 10 mins Ingredients - 1/2 pound carrots (about 3 medium carrots), coarsely chopped
- 1/4 cup chopped, peeled or unpeeled ginger root (from a 3-inch ginger root)
- 1/4 cup chopped shallots (from 1 or 2 medium shallots)
- 1/4 cup seasoned rice vinegar
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- Pinch salt
- 1/2 cup vegetable oil
- 1/4 cup water
Steps 1. Process the carrots in a food processor until they are finely ground and nearly pureed. Add the ginger, shallots, rice vinegar, soy sauce, sesame oil and salt; pulse until the ginger and shallots are minced. With the motor running, add the vegetable oil in a slow stream. 2. Add the water and blend until smooth, 2 to 3 minutes. Thin the dressing with additional water, if desired. Tested by Mary Pat Flaherty and Ann Maloney. Nutrition information per tablespoon: Calories: 33; Total Fat: 3 g; Saturated Fat: 0 g; Cholesterol: 0 mg; Sodium: 57 mg; Carbohydrates: 1 g; Dietary Fiber: 0 g; Sugars: 1 g; Protein: 0 g.  | Dessert | 🎧 "Be Right Back" by Jorja Smith.
📖 "A Once-In-a-Lifetime Chance to Start Over" by Arthur C. Brooks in the Atlantic.
👀 Joan Lemler's "Quietude" show at Soho Photo Gallery.
🗣 If you liked this newsletter, please forward it to a friend! | 
Email 
No comments:
Post a Comment