Why do people peel ginger with spoons? I think it’s a little weird because you don’t actually peel as efficiently as you could with a “Y” peeler. You end up just digging mini pocket holes into the ginger instead of nice smooth edges. The most effective way, is to square off the ginger with your knife and then peel downwards as you would peel an apple.
I have always enjoyed this dressing when eating out at Asian restaurants. You know the kind – they serve you plain lettuce with maybe a cucumber or two in a little wooden bowl and it has this amazing, punch of flavor. Well, that full flavor comes from the ginger.
I decided to recreate it at home, and after searching a minute on google – I came up with my own creation, based on the same ingredients. I must say that the end result is so refreshing and is really all that a plain crunchy iceburg lettuce needs.
Look at that awesome color!
3-4 inches of ginger ( peeled and minced)
2 garlic cloves, minced
2 small carrots, minced
1 tsp kosher salt
1/2 cup champagne vinegar
1 cup olive oil
1 Tbsp toasted sesame oil
1/4 cup honey
Mince the ginger, carrot and garlic in food processor. Then add everything else and mix until well combined. This dressing has a bit of a liquidy/pulpy consistency, which is what you want – and it is really delicious against the crunch of iceburg lettuce.
Hi, Sandy. I noticed your post and wanted to check it out, as I blogged about this dressing in the spring (basically Deb's version from Smitten Kitchen, with shallot instead of garlic, rice vinegar instead of champagne, and miso paste). But yours looks great, too.
You're absolutely right about the spoon-peeling of ginger; Martha S. is big on that, but I don't care for it. I'll try a "Y" again.
Thanks,
Dan
The great recipe for carrot and ginger
Thanks
farida
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