by Caitlin Saniga
- 1 1/2 tablespoons minced fresh ginger, from 1 1/2-inch piece
- 1/4 cup finely grated carrot, from 1 large carrot
- 2 tablespoons rice wine vinegar
- 1 teaspoon honey
- 2 tablespoons olive oil
- salt to taste
In the bowl of a food processor, pulse the ginger and carrot to a coarse paste. Add the vinegar and honey, and pulse to combine.
With the machine running, slowly add the oil in a thin, steady stream through the feed tube, until the mixture is emulsified. Season to taste with salt. Use immediately, or store in an airtight container in the refrigerator for up to 1 week.
Makes about 1/2 cup.
Recipe adapted from: The Martha Stewart Living Cookbook: The New Classics
* From farmers market to salad bowl — that’s how the story goes this time of year. And what better way to dress up your farm-fresh finds than with homemade salad dressings? See all of our Dressed Up recipes here.