adapted from NYT by Paige

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

¼ cup seasoned 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

½ inch piece of fresh Turmeric or 2 t Ground turmeric

1 t sambal oelek or other asian hot sauce

 freshly ground black pepper

Put all ingredients except salt and pepper into a food processor and pulse a few times to mince carrots. Then let machine run for a minute or so, until mixture is chunky-smooth. (If you want it smoother, use a blender.) Taste and add salt and pepper to taste.

I like to use this to dress up a mix of hearty greens. I myself roughly chop raw collards; stem removed, cabbage, mizuna, cilantro, radishes.  I often add a bit of the dressing to chopped butternut, fennel, onions, and tofu - roasting them in the oven for 30 minutes @ 375.  Adding these warm roasted veggies to this hearty salad brings it full circle to delicious and is so so good for lunch the next day at work. You can also add cooked buckwheat noodles to all of the above. 

I’ve never made only a single recipe of this dressing - as it holds in the fridge for at least a week if not more.  I usually find myself making at least of quart of it at a time.