And then she moved and the sushi place was closed for health code violations and I entered a really dark time because, I mean, if she wasn’t there, at least I could go eat my Steve Roll and miso soup and garden salad by myself and pretend she was. But I didn’t even have that. And I knew I could never recreate my favorite sushi, but I was positive the salad dressing was out there. It was. Here you go. Courtesy of The New York Times and Mark Bittman (with a tweak or two). If you have ever found yourself in a similar position of loss (or, really, if you haven’t and you don’t want to go out every time you get a hankering for this salad dressing), we’ve got you. https://www.instagram.com/p/BaWpOE6AT7O/?taken-by=kate_ourbestbites Which I bought. I still haven’t tried it, but according to my Instagram crowd, I made the right choice by welcoming the roll of butter into my home. Anyway. Salad dressing…we’re talking about salad dressing. Peel and roughly chop the carrots.
Place the carrots, ginger, oils, vinegar, and miso in the jar of your blender
and blend until smooth. Season with salt and pepper to taste. You also may want to add a little water if you prefer a thinner salad dressing.
Serve on top of baby greens or use as a marinade for fish or chicken.
