This is a nice, vibrant, piquant dressing, particularly suited to the salad for which I made it. (It contained cauliflower which needs strong flavors to stand up to it). Usually, when I am craving a carroty dressing I make this one, but this version is a strong second in the flavor department, and the turmeric adds color and anti-inflammatory health benefits. Either way, for those of us who try to add extra veggies everywhere we can, even a half a carrot is a small victory...
The image above shows the dressing before I added the oil; I wanted to really show off the pretty color. This would look (and taste) good on a fall salad as well - sweet potatoes, pumpkin, carrots, something along those lines.
This is dressing for a large meal salad for 1 person. Multiply the recipe as needed and, actually, this made more than I really needed for one.
1/2 carrot, peeled and finely grated
2 tsps grated ginger
1 Tbsp orange juice
1/2 tsp turmeric
2 Tbsps olive oil
Salt to taste
Blend the carrot, ginger, juice and turmeric together to make a smooth paste.
Add the oil, little by little, beating it together with a fork, until you get the consistency of dressing that you like and the oil and carrot mixture have emulsified.