11-inch piece fresh ginger, peeled and coarsely chopped
¼cupextra-virgin olive oil
2tablespoonsrice vinegar
1½teaspoonssoy sauce
1tablespoongranulated sugar
1teaspoononion powder
Salt
1lettuce heador1 bag lettuce mix
1cuploosely packed fresh mint leavesif available
Instructions
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.