First, my cast iron skillet is fine! Thanks to a few tips from Billy, I used a copper mesh scrubber and some soapy water on the sticky parts. I scrubbed and the sticky film transformed into little beads that I could wash out of the skillet. Both a harsh scrubber and soapy water are NOT what you want to use on your skillet unless you have a situation. I definitely had a situation. The scrubber did take away some of the seasoning on my skillet in the areas where it was stickiest and I scrubbed most, but after a couple of coats of coconut oil, it’s looking like its beautiful self again. Phew.
Making the delicious carrot ginger dressing you get in Japanese restaurants is something I have always wanted to do. The freshness of the dressing on crisp lettuce leaves is tied into the sushi experience for me. It’s the ultimate healthy start to a meal. If you’ve always wanted to make it, too, I have excellent news. It’s easy!
If you like light and healthy dressings that are full of flavor, this is for you. I tossed my dressing with baby kale, but you can use your favorite greens. This will be my official spring and summer dressing.