This authentic Japanese salad dressing comes from Goten of Japan in Sunderland, Massachusetts. Years ago they shared the recipe with the New York Times and had it posted on a wall at the restaurant. I copied it onto my napkin and have been using it ever since. Gingery, savory, subtly sweet-and-sour, if you are a fan of the Japanese salad dressing frequently served with the small crunchy salad before your main entree, this is the real deal! Tanoshime!

Pictured: crunchy green salad with avocado and pickled Asian Pear.

Ingredients:

• Baby Crispy Green Leaf lettuce

• Sliced radish

• Shredded carrot

• Sliced avocado

• Pickled Asian Pear

• Japanese Salad Dressing

Japanese Salad Dressing
Yield dressing for 4 salads

Ingredients:

• 1/4 cup ginger

• 1/4 cup onion

• 1/4 cup celery

• 1/4 cup water

• 3 tablespoons Rice wine vinegar

• 3 tablespoons canola oil

• 2 tablespoons lemon zest

• 2 tablespoons catsup

• ½ teaspoon sugar

• salt, pepper to taste

Preparation:

Combine all ingredients in blender and process until smooth. Refrigerate for up to three days.