Smitten with Miso

Have you ever almost licked the salad bowl at a teppanyaki style japanese restaurant (Like Beni Hana's) because the Miso dressing is SO DANG delicious?? Well get ready to do it at your own dinner table. This dressing is scrumcious!!! After a whole lotta squash, I was dying for a good salad- and this one rocks. I think I might get up in the middle of the night and drink the rest of this dressing while Geoff isn't looking.

As you've probably noticed- my favorite food blog lately is smitten kitchen. Today's recipe is from there again : )  

avocado salad with carrot-ginger dressing

Serves 4, with dressing to spare
1 large carrot, peeled and roughly chopped
1 small shallot, peeled and roughly chopped
2 tablespoons roughly chopped 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
1 small/medium head of lettuce (I used Bibb) or mixed greens of your choice
1/4 red onion, thinly sliced
1 avocado, quartered
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.
Divide the lettuce among four bowls, add some of the onion and a quarter of the avocado. Drizzle with plenty of dressing and serve.