Pretty color, isn’t it? This is the dressing I made today. It’s carrot dressing. I bought a couple of carrots today to make a carrot cake, but I found myself too tired after I came back from shopping. So I went for something a lot easier and probably healthier (because I was going to give my carrot cake a thick cream cheese frosting).
Green Salad with Carrot Dressing
I started with a Japanese recipe I found on the net, and the ingredients were grated carrots, grated onion, grated garlic, salad oil, vinegar, salt, pepper and sugar. But I found it too sour, so as usual, I added some twists of my own. I added soy sauce, olive oil, sherry, more sugar and even finely chopped pine nuts (leftover from my previous basil pesto attempt). Perhaps I added too many ingredients… I think they pretty much hid the natural sweetness of the carrots. But the dressing tasted good with these cucumbers and lettuce, and even better when used as a sauce for fish meuniere. :)
Sorry, I forgot to take a shot of the meuniere...
BTW, some of you might be interested in this… I passed the test that I took about a month ago.