ICEBERG LETTUCE WITH CARROT GINGER SOY DRESSING WITH CILANTRO AND RED THAI CHILES

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Iceberg Lettuce with Carrot Ginger Soy Dressing with Cilantro and Red Thai Chiles image

Provided by Dave Lieberman

Categories     side-dish

Time 10m

Yield 4 servings

Number Of Ingredients 12

2 medium carrots, peeled, ends trimmed and sliced
2-inch piece ginger, peeled and roughly chopped
2 shallots, peeled and sliced
3 tablespoons soy sauce
1/4 cup rice wine vinegar
1/4 cup water
1 tablespoon superfine sugar
3 tablespoons vegetable oil
1 teaspoon salt
1 large head Iceberg lettuce, quartered and cored
Freshly chopped cilantro leaves, for garnish
1 large red Thai chile, seeded, deveined and thinly sliced, for garnish

Steps:

  • Combine the carrots, ginger, shallots, soy sauce, vinegar, water, sugar, and vegetable oil in a blender and puree until dressing becomes a slightly thick sauce. Season with the salt.
  • Break the Iceberg wedges a bit to open them up and pour the dressing over top. Finish with cilantro and chile.

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