Asian Wedge Salad with Carrot Ginger Dressing
|Little Gem Lettuces||2|
|Black Sesame Seeds||1 Tablespoon|
Carrot Ginger Dressing
|Grated Carrots||1 Cup (3 Carrots)|
|Peanut Oil||1/2 Cup|
|Agave or Maple Syrup||2 Tablespoons|
|Rice Wine Vinegar||3 Tablespoons|
|Miso Paste||3 teaspoons|
|Grated Fresh Ginger Root||2 teaspoons|
|White Pepper||1/4 teaspoon|
I love the fresh ginger flavor and the sweetness from the carrots that this dressing brings. It makes quite a bit so there will be leftovers and it would make a great topping for salmon.
I have seen it suggested you could use fresh pureed Carrot baby food if you don’t like the texture of the original. Just be sure to use the fresh organic bright orange Carrot baby food.
Miso paste is found in most grocery stores in the organic produce section.
- Make the Dressing by peeling the Ginger root and grating it, do the same for the Carrots and add to a blender with the other ingredients and whizz until smooth. Season to taste.
- Wash and quarter the Lettuce and place on a platter.
- Peel and matchstick the Watermelon Radish & the Cucumbers, slice the Green Onion on the bias and set aside.
- Spoon some of the Dressing over the Lettuce then top with the other vegetables and finish with a sprinkle of Black Sesame seeds.