Miso-Ginger Dressing

cooking.nytimes.com

Homestead Recipes

I have been cooking over 50 years. I cook from scratch every day, so I am always looking for new recipes to try.

¼ cup peanut oil or neutral oil, like grapeseed or corn

¼ cup rice vinegar

3 tablespoons mild or sweet miso, like yellow or white

1 tablespoon dark sesame oil

2 medium carrots, roughly chopped

1 inch long piece fresh ginger, cut into coins

Salt

freshly ground black pepper

Directions at cooking.nytimes.com

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