BANGKOK SALAD WITH MISO DRESSING

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Bangkok Salad with Miso Dressing image

Categories     Salad     Blender     Garlic     Ginger     Leafy Green     Soy     Side     Vegetarian     Vegan     Bon Appétit     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Kosher

Yield Serves 4

Number Of Ingredients 9

1/3 cup rice vinegar
2 tablespoons white or yellow miso
2 large garlic cloves, peeled
1 tablespoon sugar
2 teaspoons chopped fresh ginger
1/2 cup olive oil
2 cups vegetable oil (for deep-frying)
20 wonton wrappers, cut into 1/3-inch squares
1 head romaine lettuce, torn into bite-size pieces

Steps:

  • Purée vinegar, miso, garlic, sugar and ginger in blender. With machine running, gradually pour in 1/2 cup olive oil; blend until mixture is creamy. Season dressing to taste with salt and pepper.
  • Heat 2 cups vegetable oil in heavy large saucepan over medium-high heat. Working in batches, add wonton squares to pan and fry until crisp and brown, about 30 seconds. Using slotted spoon, transfer wontons to paper towels; drain.
  • Place lettuce and fried wontons in large bowl. Toss with enough dressing to coat and serve.

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