Citrus–Ginger Steakhouse Dressing
Tangy orange-carrot dressing with fresh ginger, white miso and a light sesame finish.
Method
Prep the produce
Wash hands for 20 seconds and use clean tools. Rinse the carrot, ginger and whole orange under running water before peeling or zesting; do not use soap. Peel the carrot, ginger and onion, then weigh the trimmed vegetables. Chop carrot and onion into 1/4-inch (6-mm) pieces; slice ginger thinly across its fibers. Finely zest the orange before squeezing it; measure the zest and juice separately.
Blend the bright base
Put orange juice, rice vinegar, miso, sugar and zest into a narrow-base blender, followed by carrot, onion and ginger. Secure the lid. Start low, then blend on high for 60–90 seconds, pausing as needed, until the vegetables are finely puréed with no hard pieces or long ginger fibers. A little fine carrot texture is welcome. Stop and unplug before scraping the sides with a spatula; keep utensils away from the blades.
Finish the emulsion
With the motor stopped, add the neutral oil and toasted sesame oil. Replace the lid and blend 20–30 seconds, until the dressing is evenly orange and lightly glossy, with no separate oil puddle. It should fall from a spoon in a thick, pourable ribbon. If it will not circulate or is too thick, stop and unplug, scrape safely, then add cold water 1 tbsp at a time, up to 2 tbsp total, and reblend. If a wide blender jar still stalls, use the smaller-vessel option in the notes rather than running stalled blades.
Taste, serve or chill
Taste before adding salt: white miso varies in saltiness. Blend in only as much of the listed 1/8 tsp salt as needed. Transfer to a clean lidded jar. Serve immediately over crisp lettuce, or refrigerate promptly at 40°F (4°C) or below. Stir or shake before each use; some separation is normal. The yield is about 1½ cups, or twelve 2-tbsp portions.