Carrot Ginger Vinaigrette Food

ANDREW ZIMMERN'S CARROT-GINGER VINAIGRETTE

Steps:

• Bring a medium saucepan of water to a boil. Set a bowl of ice water next to the stove. Add sliced carrot to the boiling water and cook for 1 ½ minutes, then immediately transfer to the ice water with a slotted spoon. Let cool for about 2 minutes. Drain and pat dry.
• Transfer the carrot to a blender. Add peanut (or grapeseed) oil, vinegar, ginger, shallot, tamari (or soy sauce), sesame oil, lemon juice, sugar, salt and pepper. Puree until smooth.

CARROT GINGER VINAIGRETTE

Steps:

• Combine carrots, vinegar, ginger, honey, onions, and garlic clove in blender or food processor (I use a food processor).
• Add oil in a slow drizzle while continuing to blend.
• Blend until desired thickness is reached.
• Salt and Pepper to taste.
• I think the amount of ginger was about 1/2 Tablespoon and the honey about 2 Tablespoons (adjust to taste if you don't have a good kitchen scale).
• Shallots can be used in place of onion and garlic.

CARROT GINGER DRESSING

Steps:

• Pulse carrots in a food processor until finely ground (almost puréed). Add chopped ginger, chopped shallots, rice vinegar, soy sauce, sesame oil, and salt and pulse until ginger and shallots are minced. With motor running, add vegetable oil in a slow stream.
• Transfer mixture to a blender. Add 1/4 cup water and blend until smooth, 2 to 3 minutes. Thin dressing with additional water if desired.

LIGHT CARROT-GINGER DRESSING

Steps:

• Put the carrot and 1 cup water in a small saucepan. Bring to a simmer over medium-low heat and cook until tender, about 15 minutes. Reserve 1/2 cup cooking liquid, then drain the carrot.
• Puree the carrot and reserved cooking liquid in a blender until smooth. Add the ginger, brown sugar, vinegar, lemon juice, soy sauce, sesame oil and teaspoon salt; pulse until smooth.

CARROT GINGER DRESSING

Steps:

• Add the carrot, apple, ginger, garlic, miso, rice vinegar, sesame oil, 1 teaspoon salt and 1/4 teaspoon pepper to a blender. Puree until smooth. (If necessary, stop the blender and scrape down the sides with a rubber spatula to help the ingredients blend completely.) Season to taste with salt and pepper.
• Use immediately or transfer to an airtight container and refrigerate for up to 7 days.

HONEY GINGER CARROTS

Steps:

• Bring a pot of water to a boil. Add carrots and cook until tender but still firm, about 5 minutes. Drain.
• In a large skillet over low heat, melt butter with honey. Stir in ground ginger and lemon juice. Stir in carrots and simmer until heated through.

CARROT AND BEET SALAD WITH GINGER VINAIGRETTE

Steps:

• In a blender purée shallot, ginger, and garlic with rice vinegar, soy sauce, sesame oil, and Tabasco. With motor running add olive oil in a stream and blend until smooth.
• In separate bowls toss carrots with half of the dressing and beets with remaining half. Divide carrot salad and beet salad among 6 plates and garnish with spinach leaves.