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Carrot-Ginger Dressing

This vibrantly orange dressing gets its clean flavor from puréed carrot and fresh ginger. Serve it simply tossed with crisp iceberg lettuce.
From: Saveur MAKES 4 CUPS DRESSING

1 cup vegetable oil
½ cup rice vinegar
¼ cup soy sauce
1 tbsp. sugar
1½ tsp. finely grated ginger
2 medium carrots (about 8 oz.), peeled and roughly chopped
½ medium yellow onion (about 6 oz.), roughly chopped
Kosher salt and freshly ground black pepper, to taste
1 head (about 1 lb.) iceberg lettuce, trimmed and cut into bite-sized pieces, for serving

Combine oil, vinegar, soy sauce, sugar, ginger, carrots, and onion in a food processor, and process until smooth; season with salt and pepper. Combine dressing and lettuce in a bowl, and toss until evenly coated; serve immediately. Unused dressing will keep for up to two weeks in the refrigerator.