Ginger Dressing
Recipe By: Mint Restaurant
Published in: Atlanta Journal Constitution
2 ounces peeled fresh ginger root (about 2 large "fingers"😉
1 peeled carrot
1/2 small red onion -- peeled
1/2 rib celery
1/2 peeled lemon
1/2 peeled orange
1/2 cup orange juice
2 1/2 tablespoons apple cider vinegar
4 tablespoons granulated sugar
1 1/2 teaspoons dark sesame oil
Salt to taste
1 tablespoons olive oil
In a blender, chop the ginger. Add the carrot, onion, celery, lemon
and orange halves, orange juice and vinegar, and puree until smooth.
Add 3 tablespoons sugar and the sesame oil, puree, then taste and add
more sugar if necessary. Season to taste with salt, then finish by
blending in the olive oil.
Recipe Notes
This tangy-hot salad dressing will keep in the refrigerator for a few
days. If you like a thinner consistency, add more orange juice.
Exported from A Cook's Books -- Recipe management for Macintosh
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