Recipe courtesy of Justine Simmons
Salad with Carrot-Ginger Dressing
Total:
20 min
Active:
20 min
Yield:
6 servings
Level:
Easy
Total:
20 min
Active:
20 min
Yield:
6 servings
Level:
Easy

Ingredients

Carrot-Ginger Dressing:
  • 2 medium carrots, roughly chopped
  • 3 tablespoons chopped peeled ginger 
  • 3 tablespoons chopped onion 
  • 1/4 cup rice vinegar 
  • 2 teaspoons white miso 
  • 2 teaspoons soy sauce 
  • Kosher salt 
  • 1/2 cup vegetable oil 
Salad:
  • 1 small head iceberg lettuce, cored and cut into bite-size pieces (about 8 cups)
  • 1/2 small English cucumber, sliced 
  • 1 cup cherry tomatoes, halved 

Directions

For the dressing: Pulse the carrots in a food processor until finely chopped. Add the ginger and onion and pulse until very finely chopped. Add the vinegar, miso, soy sauce, and 1/4 teaspoon salt; pulse until almost smooth. With the motor running, drizzle in the oil. Add a little water to thin the dressing slightly (about 3 tablespoons). Season with salt. Refrigerate until ready to use; the dressing can be made up to 2 days ahead.

For the salad: Toss the lettuce, cucumbers and cherry tomatoes with just enough dressing to coat. Serve immediately.

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