Can you believe it’s February?! Have you all finished your cleanses, Whole 30’s, and dry January’s? Are you feeling euphoric and super clean? Or maybe you’re fucking miserable and want to double fist a martini and a whole chocolate cake. Either way, I’m here for you. It’s FRIYAY and I’m back again with another artwork and recipe to kickstart your weekend.

This week’s piece was inspired by one of my favorite Japanese restaurant salad dressings, carrot ginger. It’s ridiculously easy to throw together, vibrant, and is great for more than just salad. Try it on fish, chicken, noodles, roasted veggies, etc. However you may be feeling at the start of the shortest month of the year, this dressing will give you and your food, a boost.

Carrot Ginger Dressing

Ingredients:

3 small carrots, peeled and roughly chopped

3” piece of ginger, peeled and roughly chopped

juice of 1 lemon

3 Tbsp unseasoned rice vinegar

1/4 tsp fish sauce*

8 Tbsp olive oil

1/2 tsp kosher salt

pepper

Throw all ingredients into a food processor or high powered blender. Blitz until smooth.

*I really love Red Boat Fish Sauce in this recipe, it’s literally like liquid prosciutto, and adds a nice umami element without tasting fishy. Bonus, it’s also a Whole30 compliant ingredient if you’re into that sort of thing.