CARROT GINGER DRESSING (Japanese, about 4 cups)
1 cup vegetable oil
½ cup rice wine vinegar
¼ cup soy sauce
1 tablespoon sugar
1-1/2 teaspoons finely grated ginger
2 medium carrots (about 8 ounces), peeled and roughly chopped
½ medium yellow onion (about 6 ounces), roughly chopped
Kosher salt and freshly ground black pepper to taste
1 head (about 1 pound) iceberg lettuce, trimmed and cut into bite sized pieces, for serving
- Combine oil, vinegar, soy sauce, sugar, ginger, carrots and onion in a food processor and process until smooth; season with salt and pepper.
- Combine dressing and lettuce in a bowl and toss until evenly coated; serve immediately.
- Unused dressing will keep for 2 weeks in the refrigerator.
from Saveur Magazine
NOTE: If served as part of a Japanese meal, the lettuce should be broken into small pieces that are manageable with chop sticks.