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

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1. Combine oil, vinegar, soy sauce, sugar, ginger, carrots and onion in a food processor and process until smooth; season with salt and pepper.

2. Combine dressing and lettuce in a bowl and toss until evenly coated; serve immediately.

3. 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.