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      Title: Crunchy Greens With Carrot Ginger Dressing
 Categories: Greens, Vegetables, Herbs
      Yield: 2 Servings

      1 sm Carrot;
           - peeled, coarse chopped
      1    Fresh ginger piece (1");
           - peeled, coarse chopped
    1/4 c  Extra-virgin olive oil
      2 tb Rice vinegar
  1 1/2 ts Soy sauce
      1 tb Granulated sugar
      1 ts Onion powder
           Salt
      2    Little Gem lettuce heads;
           - up to 4, leaves separated
           - -OR-
      1    Romaine heart; chopped
      1 c  Fresh mint leaves;
           - loose packed

  Dressing:

  In a food processor, purée the carrot, ginger, olive oil, rice
  vinegar, soy sauce, sugar, onion powder, a pinch of salt, and 1 tb
  cold water until as smooth as possible, 1 to 2 minutes.

  Salad:

  Place the lettuce leaves in a large serving bowl. Add 2 tb dressing
  and toss, then add more as needed to evenly coat. The salad should
  be lightly dressed, not drowned; don't use every drop of dressing
  if you don't need to. Taste for seasoning, adjusting with more salt
  as desired. Top the salad with the mint leaves and serve
  immediately.

  Recipe by Eric Kim

  Recipe FROM: https://cooking.nytimes.com

  Uncle Dirty Dave's Archives

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