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;
donΓÇÖt use every drop of dressing if you donΓÇÖt 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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