COOKED CARROT DRESSING

MAKES 1 CUP

THIS STYLE OF COOKED DRESSING suggests a whole range of vegetable sauces, from fresh juices to silky purees to chunky salsas, that can be used to season so much more than salads. The dressing turns a bowl of raw vegetables into a complete dish.

6 tablespoons olive oil

5 baby carrots, chopped

½ small sweet onion, thinly sliced

¼ teaspoon coriander seeds

¼ cup white wine vinegar

2 tablespoons fresh lemon juice

Salt and pepper

Heat 2 tablespoons of the oil in a small saucepan over medium-high heat. Add the carrots, onions, and coriander seeds. Sweat for about 2 minutes, but do not brown at all. Add the vinegar and a cup of water and simmer until the carrots are tender, about 10 minutes. Transfer to a blender, add the lemon juice and the remaining 4 tablespoons oil, and process until smooth. Stir in salt and pepper. Allow the vinaigrette to cool completely before serving.