Wednesday, March 12, 2008

Ginger is good.

(Inspired by IC's random menu email)

I made a quick salad dressing last night to round out an asian meal. I served it over simple chopped romaine. Tonight I used the leftover as a fish marinade.

2 carrots (or 3 small)
4 inch fresh ginger root, peeled
1/2 rice wine vinegar
2 Tsp vegetable oil (olive oil is too strong, need bland oil here)
1 dash sesame oil
1 pinch kosher salt
Juice of 1 orange

Chop carrots and ginger into 1 inch pieces. Throw everything in blender and whirl until smooth.


InfoChef said...

Okay, that would also be good on PWC's latest recipe--noodle veggie salad. See the Good Eat Links, FYI.

rebeckspe said...

Yum! It reminds me that the main reason I order the salad at Sushi Hai and Sonoda's is the fact that the dressing is dripping in fresh ginger!