Carrot-Miso Dressing

Ingredients

• 1 medium carrots coarsely chopped
• 0.5 cup carrot juice fresh (see Note)
• 4 servings cayenne pepper 
• 1.8 inch thick of ginger fresh peeled
• 2 tablespoons juice of lime fresh
• 1 teaspoon miso paste 
• 0.5 cup vegetable oil; peanut oil preferred 
• 1 tablespoon soya sauce 

Equipment

• sauce pan
• blender

Directions

1. In a small saucepan, boil the carrot juice until it is reduced to 3 tablespoons, about 10 minutes.
2. Transfer to a blender and let cool slightly.
3. Add the chopped carrot, ginger, lime juice, soy sauce and miso and blend until the carrot is minced. With the machine on, add the oil in a thin, steady stream. Season with cayenne and transfer to a glass jar. Applications: Use as a dipping sauce for vegetables or boiled shrimp.
4. Serve with poached or grilled salmon or tuna. Toss with cold soba noodles, steamed broccoli or snow peas.
5. Drizzle over grilled chicken breasts or pork tenderloin.
6. Make Ahead: The dressing can be refrigerated for up to 5 days.
7. Notes: Available in supermarkets and health food stores.