Miso Carrot Dressing with Ginger

1/4 cup peanut or neutral oil, like grapeseed or corn
1/4 cup rice vinegar
3 tablespoons white miso, sold at Asian markets and specialty stores
1 tablespoon dark sesame oil
2 medium carrots, peeled and cut into big pieces
1 inch-long piece fresh ginger, peeled and cut into coins
Salt and freshly ground black pepper.


Put all ingredients except salt and pepper into food processor and pulse a
few times to mince carrots. Then let machine run for a minute or so until
mixture is chunky-smooth.

Taste and add salt and pepper to taste. Serve immediately or cover tightly
and refrigerate for up to several days.
from the New York Times food section.