…at least i can have the salad at home.

Our favorite place to eat sushi in Little Rock is Hanaroo.  Taido has more lunch dates than me though and this week he went without me, again.

And even though I haven’t quite mastered the tiger roll (or anything close), I can now say with confidence that I have put together a recipe for that yummy ginger dressing that comes on top of some lettuce and shredded carrots at the beginning of your meal at sushi bars and Japanese steakhouses.  So now I can have it on spinach, which is so much better than that watery lettuce you get at the restaurant anyway.  Of course, I still want a tiger roll, but I can eat spinach and ginger dressing for days.

Whitney and I have found a bottle of ginger dressing that tastes like the one at the restaurant.  It’s called Makoto.  They sell it in the refrigerated dressings in Kroger and it is over $4 for one little tiny jar.  Since I can eat the entire jar in one sitting, I refrain from paying that much for it unless Taido is going out of town and I can have it all to myself.  But now, there is no need for such selfish behavior.  There is enough for everyone.  You can even have some because I’m recording it while I can still remember what I put in there.

Fresh Ginger Salad Dressing (fills 2 pint-size jars)

1 cup sunflower oil

1/3 cup apple cider vinegar

1/2 cup soy sauce

1 tablespoon sesame oil

10 baby carrots

4 stalks celery

2 large pieces fresh ginger root (about as big as your hand), peeled and cut into chunks

1/2 small red onion

1 bunch scallions

1/2 teaspoon salt

1/2 teaspoon sugar

1 teaspoon tomato paste

1/4 teaspoon cayenne pepper

Place all ingredients in the bowl of a food processor.  Pulse until all vegetables are in tiny (grated) pieces.  Enjoy on spinach or by the spoonful!