“We’re always looking for versatile ways to dress greens and keep salads interesting throughout the year,” says Raggio. He likes this zingy dressing because it works on most any greens, especially chopped bok choy, mizuna, arugula, and spring mix. Add in sliced turnips and radishes, cucumbers, avocado, toasted almonds, crushed up ramen noodles, and maybe even shredded carrots to round out your farm salad. Raggio recommends topping the whole deal with a sprinkle of shichimi togarashi and eating it with a “funky forked carrot.”

  • 1 pound carrots
  • 1 ½ tablespoons ginger, peeled and chopped
  • ½ cup rice wine vinegar
  • 3 tablespoons water
  • ¾ cup neutral oil
  • 1 tablespoon toasted sesame oil
  • 2 tablespoons honey
  • 1 tablespoon soy sauce
  • Pinch of salt, to taste​

Makes 1 quart

1. Clean, peel, and roughly chop the carrots.

2. Combine all ingredients in a blender and blend until smooth.

3. Drizzle on farm salad. Store for up to a week in the refrigerator in an airtight container.

This recipe originally appeared in "Eat Like a Local" by Candolin Cook.