The Purée
- 1 piece of ginger, golf ball-sized
- 1/2 pound carrots, peeled and chopped
- 1 tbs. olive oil
- 1 tbs. curry powder
- 1 pinch (or two, if you like heat) of cayenne pepper
- 1/2 tsp. sea salt
Grate the ginger and toss half of it with the remaining ingredients (you’ll utilize the remaining half in the process detailed below). Place mixture in a small roasting pan and roast at 450 degrees for 12 to 14 minutes or so (until carrots begin to soften). Remove from oven, cool and purée in a food processor or blender. If you use a blender you may need a few spoonfuls of fruit juice to get the mixture moving. Save this purée for making the vinaigrette.
The Vinaigrette
- 1 tbs. honey
- Reserved half of the ginger, (see above)
- 3/4 cup carrot purée (see above)
- 1 tbs. minced tarragon
- 1/2 cup cider or sherry vinegar
- Sea salt and freshly ground white pepper to taste
Whisk ingredients together. If you’re using this dressing over delicate greens, loosen it a little with a spoonful or two of fruit juice. I also love this dressing at full strength and thickness with a chopped vegetable salad topped with grilled salmon. Try it with torn romaine and sliced tomatoes as well.
This recipe originally appeared in “Making Adjustments” in the July/August 2003 issue of Experience Life.
