Japanese Carrot Ginger Dressing

Peel and roughly chop the carrot, then add it to a blender.

Peel the ginger using a spoon to scrape off the skin, then roughly chop it and add to the blender.

Peel and roughly chop the yellow onion, then add to the blender.

Peel the garlic clove by smashing it with the side of a knife, then roughly chop it and add to the blender.

Add miso paste, agave nectar (or honey), rice vinegar, neutral oil, salt, and black pepper to the blender.

Blend the ingredients, starting on the lowest setting and gradually increasing the speed, until smooth. Taste and adjust seasoning if needed.

If the dressing needs more carrot flavor or color, peel and chop an additional small carrot and blend again until smooth.

For the salad, roughly chop the iceberg lettuce and place it in a wide bowl.

Thinly slice the red onion and add it to the bowl with the lettuce.

Dice the cucumber and add it to the salad bowl.

Dice the Roma tomato and add it to the salad bowl.

Grate a small carrot over the salad for extra color and crunch.

Drizzle the carrot ginger dressing generously over the prepared salad. Add a final grind of black pepper if desired.

Serve immediately. Leftover dressing can be stored in the fridge for at least a week.