Japanese Restaurant Style Ginger Salad Dressing

Summer is my favorite season for cooking.  Mainly because Mr. Devilish Dish does most of it outside and my kitchen stays cool and clean.  A few years ago for Christmas, I surprised him with a Blackstone Griddle.  A BIG one.  Imagine me trying to get that thing at Lowe's into the back of my car on my lunch hour and then hiding it in my parent's garage.  I wrapped up the Blackstone cover as his gift, and when he unwrapped it he was a little confused.  Why did I buy him a cover for a piece of equipment he didn't own?  Then I told him the rest of his gift was hiding in my parent's garage.  And after that loading and unloading it was his problem.  We've really enjoyed that thing because it is so multi-purpose.  We can make an entire breakfast on it outdoors including bacon, eggs and pancakes all at once.  It's great for Oklahoma-style onion burgers.  It's great for griddling Twinkies for Strawberry Shortcake.  It's also the best place to make a big batch of fried rice.  Earlier this year we had a crawfish boil and had a little bit of crawfish left over.  He used the leftover crawfish tails and andouille sausage and made an awesome Cajun-style fried rice.  And on that note - it is also like having your own hibachi on the patio.  All Mr. Devilish Dish needs to do is learn to make an onion volcano and flip a shrimp into my mouth from across the room.  Seriously he can whip up the best Asian dinner with steak, chicken or shrimp and a big pile of tasty grilled vegetables.  My contribution to the meal is a crisp salad with that tangy, sweet ginger dressing.  We love this dressing on a salad as an accompaniment to an Asian-style meal, but it also makes a great sauce or glaze for salmon or chicken.  My favorite way to use it, is to dress a cucumber-pepper salad which will be an upcoming post, so stay tuned!

Here's the ingredient list.

The carrot gives it such a vibrant color.

Elli's favorite use for the Blackstone Griddle
is when her dad prepares her a Gotcha Day or
Birthday Cheeseburger!

JAPANESE RESTAURANT STYLE GINGER SALAD DRESSING

1/2 Cup Avocado Oil (can use vegetable or canola but we prefer avocado oil)
1 1/2 Teaspoon Ginger Puree (can use fresh ginger but I like the ease of the squeeze bottle)
1 Medium Carrot, peeled and rough chopped
1 Shallot, peeled and rough chopped
1 Clove Garlic, peeled
2 Tbsp Honey
2 Tsp Sesame Oil
4 Tbsp Rice Vinegar
2 Tbsp Soy Sauce or Tamari
salt & pepper to taste

Add ingredients to a food processor or blender.  Pulse until smooth and combined.  Use on lettuce salad, cucumber salad or as a glaze on roasted fish or chicken.