MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Crunchy Greens w/Carrot-Ginger Dressing
Categories: Greens, Vegetables, Herbs
Yield: 3 servings

1 sm Carrot; peeled, coarse
- chopped
1 (1") piece fresh ginger;
- 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 (to 4) heads Little Gem
- lettuce; leaves separated
+=OR=+
1 Romaine heart; chopped
1 c Loose packed fresh mint
- leaves

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

DRESS THE SALAD: Place the lettuce leaves in a large
serving bowl. Add a couple of tablespoons of the
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.

By: Eric Kim

Yield: 2 to 4 servings

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

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