WEDGE SALAD WITH JAPANESE CARROT GINGER DRESSING (for six)

For the dressing:

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

For the salad:

1 head iceberg lettuce, bruised outer leaves removed and discarded, remaining head cut lengthwise into six lettuce wedges

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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.

4.  Place a lettuce wedge on each of six plates and top with dressing.