Andrew Zimmern's Carrot-Ginger Vinaigrette

• servings: 12
• active time: 15 mins
• total time: 30 minutes

Ingredients

1 large carrot, sliced

½ cup peanut oil or grapeseed oil

¼ cup rice-wine vinegar

2 tablespoons chopped peeled fresh ginger

2 tablespoons chopped shallot

2 tablespoons reduced-sodium tamari or soy sauce

1½ tablespoons toasted sesame oil

1 tablespoon fresh lemon juice

1½ teaspoons sugar

¼ teaspoon salt

¼ teaspoon ground white pepper

Directions

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 1½ 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.

Notes

To make ahead: Refrigerate for up to 5 days