One of my most recent cookbook purchases has been Gwyneth Paltrow’s much written about “My Father’s Daughter”.  I am totally in love with her Green Rice recipe (you can find it here via this great blog – Milk and Mode).

That lead me to her website Goop where I found, what I now think, is the best salad dressing ever.  And because you guys are so good to me, I thought I would post the recipe below.  Trust me, it’s bloody delicious and its thickish consistency; I have been covering a rice cake with it for snacks between meals. Nom, nom.

Picture courtesy of The Parsley Thief.

Japanese Ginger-Carrot Dressing

1 large carrot, peeled and roughly chopped
1 medium shallot, peeled and roughly chopped
2 tablespoons roughly chopped peeled fresh ginger
2 tablespoons sweet white miso
2 tablespoons rice vinegar
2 tablespoons toasted sesame seed oil
1/4 cup grapeseed or another neutral oil
2 tablespoons water

Whiz the carrots, shallot and ginger in a blender or food processor until finely chopped. Scrape down the sides, then add the miso, vinegar and sesame oil. While the machine running, slowly drizzle in the grapeseed oil and the water.

If you love chili like I do, chop up a couple of small red ones and add that to the mixture to give it a little bit more zing!