Make extra, you'll be surprised how quickly you get through the dressing.
Salad with Carrot & Ginger Dressing
This dressing is the jam! Great on salads and as a veggie dip. There’s enough dressing for two salads here, so save the extra.
1 large carrot, peeled and roughly chopped
1 large shallot, peeled and roughly chopped
2 tablespoons roughly chopped fresh ginger
1 tablespoon sweet white miso
2 tablespoons rice wine vinegar
1 tablespoon roasted sesame seed oil
1/4 cup grapeseed oil
2 tablespoons water
1 head of baby gem lettuce (or any greens), roughly cut
1/4 red onion, thinly sliced
1/4 avocado, diced
1. Pulse the carrot, shallot and ginger in a blender until finely chopped.
2. Scrape down the sides, add the miso, vinegar and sesame seed oil and whiz together. While the blender is going, slowly drizzle in the grapeseed oil and the water.
3. Combine the lettuce, onion and avocado in a bowl, drizzle with plenty of dressing and serve.
In summer months, up to around 85% of each dish is grown on the premises at De Kas in the Netherlands. Head Chef Bas Wiegel lends us a recipe he’s made recently – the cauliflower, garlic and kale are grown by De Kas.