To achieve a uniform consistency, grate the carrot on the small holes of a box grater before pureeing in the food processor. We like to serve the colorful dressing in its own dish and let each person spoon some over a salad of butter lettuce, sunflower sprouts, sliced radishes, and edamame.

　　

Ingredients

serves 4

　　1 1/2 tablespoons minced fresh ginger (1 1/2-inch piece)

　　1 large carrot, finely grated

　　2 tablespoons plus 1 teaspoon rice wine vinegar

　　2 teaspoons white miso

　　3 tablespoons canola or vegetable oil

　　1 tablespoon water, if needed

　　

Step 1

In the bowl of a food processor, pulse the ginger and carrot to a coarse paste. Add the vinegar and miso, and pulse to combine.

　　

Step 2

With the machine running, slowly add the oil in a thin, steady stream through the feed tube until the mixture is emulsified. Add water if the dressing is too thick. Use immediately, or store in an airtight container in the refrigerator up to 1 week.

　　

Fit to eat Recipe

Step 3

(Per serving)

　　

Step 4

Calories: 118

　　

Step 5

Fat: 10g

　　

Step 6

Cholesterol: 0mg

　　

Step 7

Carbohydrate: 4g

　　

Step 8

Sodium: 147mg

　　

Step 9

Protein: 1g

　　

Step 10

Fiber: 1g

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.