Have you ever gone to a Japanese restaurant and had those simple crunchy lettuce salads with a carrot ginger dressing? That’s what this recipe is, from Eric Kim at New York Times Cooking, and it’s delicious. It’s a simple salad, and can easily be dressed up with more goodies if desired.
We served the salad with an old favourite – zucchini grilled cheese (but open-faced) – topped with sliced tomatoes and basil. A wonderful summery lunch!
Carrot-Ginger Salad Dressing
- 1-2 small carrots coarsely chopped
- 1 1-inch piece fresh ginger, peeled and coarsely chopped
- ¼ cup extra-virgin olive oil
- 2 tablespoons rice vinegar
- 1½ teaspoons soy sauce
- 1 tablespoon granulated sugar
- 1 teaspoon onion powder
- 1 lettuce head or1 bag lettuce mix
- 1 cup loosely packed fresh mint leaves if available
Make the dressing: In a food processor, purée the carrot, ginger, olive oil, rice vinegar, soy sauce, sugar, onion powder, a pinch of salt and 1 tablespoon cold water until as smooth as possible, 1 to 2 minutes.
Dress the salad: Place the lettuce leaves in a large serving bowl. Add a couple of tablespoons of the dressing and toss, then add more as needed to evenly coat. The salad should be lightly dressed, not drowned; don’t use every drop of dressing if you don’t need to. Taste for seasoning, adjusting with more salt as desired. Top the salad with the mint leaves and serve immediately.